Europeans have an appreciation for malt beverages. I’m not talking about beer, I mean malted milk. One of the most popular is Ovomaltine, which is sold as Ovaltine in the United States.

Of interest to Candy Blog readers though is the line of confections made by Wander, the Swiss company that makes Ovomaltine. I picked up this 100 gram (3.5 ounce) Ovomaltine Milk Chocolate Bar, called Schweizer Milkchschokolade mit Ovomaltine in Germany.

The front of the wrapper is bold and uncomplicated, just the familiar logo of the drink and some squares of chocolate.

The bar isn’t really that attractive. The squares all bear the logo for the Ovomaltine, but the inclusion of the actual malted milk powder makes the surface of the chocolate bar itself a bit dusty looking. The segments are nicely sized and scored for easy breaking and sharing.

Ovaltine is not just a flavoring for milk, it’s also supercharged with vitamins and minerals. The chocolate bar is no different, though it’s not exactly the same as swallowing a couple of multivitams there are a few B vitamins and minerals in there.

The bar smells just like a jar or Chocolate Ovaltine. There’s a light milky and malty note to it along with that scent of B Vitamins. I don’t know what that smell is, but it reminds me of baby formula.

The bar is grainy, the flavors are bold, the malt is front and center. The milk chocolate is passable, it’s smooth but barely gives a cocoa kick to the bar. There’s a strange umami quality to the whole thing, it’s not too sweet but still tastes like a treat. I would definitely eat this bar regularly if I could find it.

While in Amsterdam in January 2011, I also picked up this bar called Wander Ovolino, though I don’t recall where (I think it was at Jamin). It was a little on the small side but very light. The center was a creamy, malty nougatine. I would have bought more but I never saw them at the stores again on my trip. It had more of a hazelnut note to it instead of the sort of multivitamin flavor that Ovaltine sometimes has.

If you want to know more about the origin of Ovaltine, here’s a good article from Slate shortly after Nestle scooped up the rights to the powdered mix in the US. Also, Wikipedia explains why it’s called Ovaltine in English speaking regions instead of Ovomaltine ... there was a typo on the trademark registration. More importantly, in France they have a version that’s spreadable like Nutella or Speculoos. Please, someone send this to me!

Related Candies

1. Brach’s Fiesta Malted Milk Eggs (2012)
2. Target’s Market Pantry Malted Milk Balls
3. Nestle Milo Bar
4. Trader Joe’s Milk Chocolate Malted Milk Eggs (Plus a Bonus)
5. Villars Swiss Milk Chocolate
6. Mighty Malts

I saw the Organic Moo Chocolate bars from Organic Children’s Chocolate, LLC at Whole Foods. It’s a line of chocolate just for kids with fun cereal inclusions like crisped rice, corn flakes, granola and graham crackers.

It’s great to see some organic candy products that are formulated just for kids, because most of them seem to be just for adults, with mature palates. The packaging here is easy to read and appeals to youngsters with cartoon cows and simple formulations. It’s really about time someone came up with an organic version of the Nestle Crunch bar.

But the big question becomes, why organic chocolate? Is it better than traditionally grown chocolate? Well, yes and no. Traditionally grown cocoa is fraught with pests, so most of the cacao grown is treated with a variety of inorganic pesticides. Because of the way the cacao beans are situation with a hard pod, and the fact that most treatments are on the canopy of the tree (not in the soil) means that very is absorbed or becomes a residue in finished chocolate. (For example spot tests in the UK have found very low levels of Lindane at less than .02 mg per kilogram in about 45% of chocolate tested.)

Chocolate is a very small part of our diet (about 12 pounds per person per year in the US), so that’s a very small, very slowly ingested amount. But children are smaller and more susceptible to toxins, so it’s understandable that many parents want to limit their exposure. There’s also the fact that the farm workers who apply the stuff are exposed to it at much higher levels and are for more likely to suffer from side effects than we would be. So you have a choice now, organic chocolate is available. But how does it taste?

The Organic Moo Milk Chocolate with Rice Crisps bar is made with all organic ingredients, including organic crisped brown rice. Even the packaging is made from recycled paper.

The bars are big, 2.1 ounces for this one, and a lot of crisped rice there when I flipped it over.

The bar smells milky and sweet, but has a toasted sugar and malty cereal scent to it ... along with a kind of musty odor, a bit like hot cocoa but also slightly reminiscent of wet paper.

The texture is quite smooth, much smoother than Hershey’s or Nestle. The milk flavors are strong and a little earthier, but that could be the malt of the crisped rice. It’s sweet, much sweeter than other organic chocolates, as this is a chocolate for kids so it’s a little less intense. The flavor reminds me of the Thompson’s Organic I’ve had before. When I contacted Moo Chocolate to ask about the source of their organic chocolate, they wouldn’t say except that it is Swiss.

The crisped rice are crunchy, but also not quite airy and light, as I think many of us might be accustomed to with Rice Krispies. It’s quite satisfying to eat just half the bar (a little over one ounce). The sections (whimsically alternating between a cow and the Moo logo) are easy to break off and small hand friendly.

Overall, it’s a great combination of textures, but the kind of goaty flavor of the chocolate is not to my liking, so I’d probably skip this entire brand line. However, kids are often less discriminating and the packaging here doesn’t make this feel like it’s “special”, just that it’s fun and tasty.

The Organic Moo Chocolate Milk Chocolate with Corn Flakes is also made with the same milk chocolate, though the bar weighs a little more at 2.7 ounces (I guess corn flakes are denser than crisped rice).

The ingredients are all organic, except for the sea salt. The package has a pleasing yellow color coding, which actually helped me make the natural assumption for corn.

This bar was not as amusing to look at as the Rice Crisps. The mold is generic, and only breaks into fourths instead of eighths. The breaks were messy, as the corn flakes were big and would keep the cleavage irregular. I didn’t get as much of the musty taste in this bar as the Rice Crisps one, but it tasted much sweeter.

The corn flakes are thick and a little rustic. I didn’t find them as light and crispy as the commercial brands though I’d probably love them in actual milk. I wanted to like this bar, because of my deep devotion to the Ritter Sport Knusperflakes (milk chocolate and corn flake bar), but the textures, chocolate flavor notes and ratios just weren’t there. Plus it cost more than twice as much.

I did a little research about organic chocolate versus traditionally grown for this post. It’s hard to find independent information on the subject, as most publishers of information freely available are biased one way or the other (usually in favor of selling their own product). This article was well researched with plenty of citations, if you want to read more on the subject. As far as my opinion, it would be good to reduce pesticide use through sustainable methods that both preserve the ecology of the plantations, are safe for the workers and the final consumers. For the latter folks though, chocolate is such a small part of our diets, there are far better places to spend your money to reduce pesticide residue exposures. I would advise prioritizing the “dirty dozen” and working from there.

If you’re a parent looking for something a little more wholesome for your kid, the Moo Chocolate brand is well rounded and a good bet. Of course with all things organic you’re going to pay more. Ultimately, I’d like to see Fair Trade go with that and maybe some diversity of package sizes (little one ounce bars are more appropriate for kids). A great stocking stuffer, they’re available at Whole Foods and other stores that sell natural products.

They’re Kosher and contain milk and soy. Also made in a facility that processes wheat, peanuts and tree nuts.

Related Candies

1. Trader Joe’s Milk Chocolate Covered Potato Chips
2. Crisp Angell Organic Candy Bar
3. Dark Angell Organic Candy Bar
4. Sunspire Coconut Bars
5. Theobroma Chocolate y Maiz
6. Sweet Earth Chocolate Cups
7. Crispy Cat
8. Ritter Sport Assortment

This is not so much a review as a recounting of an ongoing chocolate Odyssey.

I regularly watch the eBay candy auctions. And when I say regularly, I actually check the pages several times a day during the week. Partly to spy new candy products, partly to find international candies that are hard to get in the US, partly to find deals and partly to squash folks who like to use Candy Blog photos for their auctions without asking.

About a month ago I saw a new auction pop up for someone selling 13.2 pounds of Felchlin Swiss Couverture chocolate coins of Grand Cru Arriba 72% Cocoa (conched 72 hours).

The auction was priced at $95 and included local Los Angeles delivery. I bid. I won.

Because it’s for use as an ingredient, it’s packaged modestly. The mini case holds three bags. Each bag is 2 kilograms (4.4 pounds). I pulled out one bag for immediate enjoyment and put the other two, inside the box, into the bottom of my wine fridge. (Okay, I’d probably call it a chocolate fridge, which keeps everything at 58 degrees.)

Each little coin is about 3/4 of an inch around and has a set of embossed cacao pods on it. They’re kind of scuffed up, as they come in a bag like chocolate chips. They work as extra large baking chips but function better as eating chocolate. At this writing I am finishing up the first bag. I’ve made one batch of chocolate pudding, one small batch of Chocolate Hazelnut Rocher (meringues from a recipe from Tartine) and the rest has simply been eaten.

The disks fit in the mouth wonderfully, especially if you’re the kind of person who likes to let their chocolate melt. (Put two together to create an oblate spheroid and they’re doubly good.) The flavor is exceptionally well rounded, there is no dominant flavor though I get notes of molasses, honey, coffee and raspberry jam sometimes. 

As noted above, this is a 72 hour conch. Conching is the process of both mixing and grinding chocolate over low heat. The longer the processing the smaller the grain size of the cacao bits and the more emulsified the chocolate becomes. This process varies in time depending on what the cacao is like and the necessities of the final product. It can be anywhere from 24 hours to 100 hours. The grinding part is done with either stones or metal rollers.

This long conch also allows Felchlin to make an uncompromising chocolate without emulsifiers. So all that’s in there is cacao mass, sugar and vanilla. (So if you must avoid soy, try this.) It’s also creamy without cream. (So if you’re a vegan, try this.) It’s made from Criollo beans from the Los Rios area of Ecuador.

Earlier this year I got to try a great example of how important conching is. When I was in Germany at ISM Cologne, one of my favorite chocolate companies, Coppeneur gave me this box of two chocolate bars. They were both made from highly prized Chuao beans (review of those bars here) but inside this box were two versions - one that was conched 70 hours and one that was conched 100 hours. The difference is quite remarkable. The longer a bar is conched, the silkier it becomes.

What I’ve learned is that I love long conched chocolate. It’s so smooth that the texture itself becomes like a flavor because it’s simply so forward in the experience.

I’m not sure why the local gal was auctioning the bulk lots of chocolate, but I did find out that she runs a local chocolate catering company called Chocolate by M. She was kind enough to leave me with these huge nonpareils along with the delivery. The photo might make them look small, but they’re huge 3 inch platters of dark chocolate (I don’t know if it’s the same as the Felchlin 72%) with a dense sprinkling of nonpareils on the bottom.

It’s just one easy idea of what I could do with my bevvy of chocolate.

Mostly what I think I’m going to do with my chocolate stash though is eat it. It’s incredibly munchable but also exceptionally intense. I’ve found that I can’t make it an evening snack as there are too many caffeine-like compounds in there that keep me up at night. But I’ve found that it’s a great treat during the day while I work, I’ve been keeping a little dish of them on my desk and probably eat about an ounce of them a day. They’re filling and sustaining.

But maybe the last bag will make it to December and I’ll end up making chocolate truffles for Christmas.

I mentioned this bar a couple of months ago in a candy tease. It’s called Frey Chocobloc AIR and as you might guess from the name, it’s an aerated chocolate bar. Frey is a large Swiss chocolate company (I used to see their bars at Target and often at airport duty free shops) but they’re not as well known in North America as some others.

Now that I’ve had the Hershey’s Air Delight Kisses, I thought it was a good time to compare it to another newly introduced product.

Frey makes a line of bars called Chocobloc which have a similar format to the Kraft Toblerone bar. They’re a long, chunky block that has little divided, angular sections. The regular Chocobloc bars are 100 grams, the aerated AIR bar is only 70 grams. But what’s really different about this bar from all the other aerated chocolate out there right now is that this is a milk chocolate bar with honey nougat and almonds. The milk chocolate does have a lot of cocoa content, 34% according to the label.

I know it seems odd to note it, but there are a lot of bubbles in the bar. I’m not calling your attention in this case to the ones in the center, but the edges of the bar, the peaks and corners have a lot of voids. A well molded bar, even one with inclusions will have an even surface.

The bar does feel light and the color is also on the creamy milky side of things. The pieces cleave off easily, much better than some other blocky bars (like the Toblerone). It smells quite milky and a little like malt and honey. There are little hard nougat bits in there, just tiny chips.

The bar melts quickly and has a very strong, sweet flavor to it. There are caramel and honey notes and quite a bit of the powdered dairy taste that Swiss chocolate often has. It’s not very chocolatey but still the melt is velvety enough.

As far as its performance as an aerated bar, it was light and did have a bit of a foamy melt with all the air included. About 30% of the mass of an ordinary bar was missing because of the air bubbles. But it also tasted a lot sweeter. Perhaps a dark chocolate version of this would be more to my liking.

The comparison to the other bars I’ve tried to so far is similar. The texture of this one in particular felt a bit smoother and I liked the notes of honey. But aerated still isn’t a trend I’m hopping on. There’s really nothing here that’s perceptibly better than solid chocolate. If you’re looking for something that gives the appearance of more to trick yourself that you’re eating lots, well, maybe this will do the trick for you but be warned that ounce for ounce, this is some pretty high calorie stuff. But the sugary flavor couldn’t match the satisfaction of slightly bitter, very dark chocolate for me.

(I used a photo from Frey for the package image. In the case of the review bar I received, it was in the Swiss packaging, which is sold there as Mahony Sweet Air - photo.)

Related Candies

1. PUR Gum: Xylitol Sweetened
2. Aldi Chocolate Swiss Assorted Chocolate Squares
3. Ferrara Belgian Milk Chocolate
4. Swiss Army Energy Bar Chocolate
5. Toblerone Single Peaks
6. Frey Supreme: White, Lemon & Lime and Citron & Poivre

It’s hard to find a good gum these days. I was looking for sugarless gum, something to clean my mouth between meals. But I also didn’t want something filled with artificial sweeteners. I detest things like aspartame (NutraSweet), sucralose (Splenda), acesulfame potassium (AceK) and saccharine. The other option for sugarless is Xylitol, which is a sugar alcohol which has a light, and very sweet flavor profile and a cooling effect which is ideal for gum. Xylitol is also show to be helpful in reducing plaque build up in the mouth between brushing that can lead to tooth decay.

PUR Gum is made with xylitol and is gluten free, nut free, dairy free, vegan and free of GMO ingredients. The gum comes in three flavors: Peppermint, Spearmint and Pomegranate Mint. It’s sold by Action Candy Company, based in Canada. I picked up these samples from the Frey company at the candy fair ISM Cologne earlier this year. It’s available in Canada and via online stores from Canada, though I expect it to be more widely available in the US soon.

The Peppermint pieces are nicely sized. They’re 3/4” long and 1/2” wide. They’re smooth and softly shiny. Two pieces are a good portion as suggested by the package. The mint is strong and quite cool as a result of the xylitol sweetener. As I’ll mention here quite a bit, the chew at first is a little tough, but it does mellow out.

The peppermint is clear and strong, there’s a light burn to it that continues for at least fifteen minutes into the chew. The sweetness doesn’t last long, but I’m fine with that.

Spearmint (in green) is racy. The chew is cool and fresh, but really strong. It’s Altoids strong. I find it burns a bit. The chew is soft at first but gets a bit stiffer as the coolness fades.

Even towards the later part of the chew, the minty flavor stays strong and the texture of the gum does loosen up quite a bit. The mint is green and penetrating without that grassy flavor that fresh muddled spearmint laves have.

The blister packs are nicely made. I understand the necessity for certain kinds of candy being sealed up like this, even though it takes up a lot of space. The pieces were easy to get out and the little paperboard sleeve was light and spare (and recyclable).

Pomegranate Mint in the pink accented package is different. The first note is a woodsy tangy thing that’s a bit floral and a bit minty. Then it’s very cool on the tongue, which is the xylitol. It’s all very busy. It’s not that the flavors or textures or temperatures are incompatible, it’s that they’re just not integrated. So it’s noisy, like three radio stations bleeding through on the stereo at once. But after a while with the chew it calms down and things start working a little better. The coolness fades and it’s just a mellow sweetness, the woodsy notes of the pomegranate and a light dryness comes out and then a fresh mint flavor. The texture of the gum base varies. At first it’s soft and mushy, then it seizes up and is quite tough for a while ... then towards the end (as in, maybe ten minutes, which is about the limit for a piece of gum for me) it softens up again. At the very end it still retains its minty notes but all the sweetness is gone.

Xylitol is an excellent substitute for sugar in specific applications like gum or mints and is good for folks who can’t have sugar, like diabetics. It’s not a calorie-free food though, two pieces of gum have 10 calories. There are also some white tea extracts in there, which may be added for flavor or perhaps for antioxidants. They don’t seem to make it worse but probably make it more expensive.

Some people are sensitive to the effects of xylitol. Such effects include abdominal gas and diarrhea. These effects are reported with larger portions than are found in chewing gum though, there is one gram of xylitol in each piece of gum and tests were showing effects when consuming over 65 grams per day. Also note that dogs are especially sensitive to xylitol which can cause seizures and liver damage, so please don’t let your dog have gum or mints made with any sugar alcohol - in fact, just don’t give you dog any candy at all.

I know that chewing gum with xylitol is probably really good for me as a between meal pick me up and substitute for candy snacking, and this version is already tops on my list. I didn’t care for the pomegranate at all, but the other two mint flavors are great. Now if I could just find someplace to actually buy it.

Related Candies

1. Maple Ice Mints
2. Newman’s Own Ginger Mints
3. Classic Gums: Black Jack, Clove, Beemans & Teaberry
4. SparX
5. XyliChew
6. Mentos Xtrm: Mint & Spearmint

Inside this tiny little box are nine pastilles. They’re called Grether’s Blackcurrant Pastilles and they’re world famous. They’re made in Switzerland, in a process that must be incredibly expensive and labor intensive because this little box cost $2.99. Remember, I said there are nine little lozenges in there. That’s 33 cents each. Per ounce, this is far more than I pay for some really incredible chocolate.

Let me just say, the packaging is lovely. The tin is nicely made, with smooth edges and rounded corners. The printing on it is excellent and the design work fits the candy so well. I love this little tin and considering the fact that I paid $3 for it, I’m definitely going to find a use for it. (I think I’m going to put my earphones for my MP3 player in it.)

The pieces are soft but stiff, the shape fits easily in the mouth. They all bear the GP initials on them but aren’t distinctively attractive really. They’re translucent but quite a deep shade of purple.

They melt slowly, and though I can chew them, mostly I just squish them a bit. The melt or dissolve is smooth and has a dark blackcurrant flavor to it, it’s a mix of blackberry, pomegranate and boiled jam flavors. It’s a little tangy but mostly floral and berry.

They do soothe in a way that hard candies simply can’t, but without being sticky. Blackcurrant isn’t one of my favorite berry flavors, there’s a weird note to it, like the vine called Lantana that’s prevalent here in Southern California. It’s just a little gamey to me. I think the texture is spectacular, but the flavor and price is just too much for me. I wish they did a raspberry, honey or licorice though.

Related Candies

1. Eat with your Eyes: Pine Brothers Cough Drops
2. Dr. Doolittle’s Pastilles (Lemon, Grapefruit & Wild Berry)
3. Grapefruit & Blackcurrant Pastilles

Cooler temperatures mean more chocolate consumption in my world. I’ve really been enjoying the bars from Equal Exchange, so I decided to branch out from the plain dark chocolate bars to their flavored offerings.

The Equal Exchange Chocolate Caramel Crunch with Sea Salt is a modest bar, sporting only 55% cacao content, it’s not extraordinarily dark and has more of a candy bar flair to it with bits of salty toffee.

The bar is wrapped simply in a burnt orange and brown wrapper that goes with the color coding Equal Exchange has going on for their line.

The bar is inside a thin white plastic sleeve which is easy to open and slip the bar back into. The bar looks great, it has a reddish hue to it and the inclusions of toffee bits are visible within the chocolate mass.

The bar has a distinct and bright snap. Breaking the bar reveals a plethora of big crunchy toffee bits (made with just four ingredients: cream, sugar, vanilla and sea salt). The chocolate itself smells like coffee and has a light acidic bite to it. It’s sweet, but not sticky and has a well rounded woodsy chocolate flavor. The toffee bits are crunchy and buttery with a strong salty note. They go exceptionally well with the chocolate and complement the smooth melt of the chocolate with the hard burnt sugar notes and the dash of sea salt.

This bar straddles the world of easy to eat candy and decadent treat. The chocolate isn’t as nuanced as the darker single origin bars, but it’s also more accessible. It’s one of my favorite toffee chocolate bars now. (It still prefer the slightly more candy-ish Green & Black’s Peanut Bar, but that’s milk chocolate and I’ve had more of those bars than the Equal Exchange.)

It’s fair trade, organic and Kosher. It’s made in a facility that processes tree nuts and peanuts and of course isn’t vegan because of the milk in the toffee.

UPDATE 11/16/2010: I transcribed the ingredients incorrectly in an earlier version of this review. There is no corn syrup in this bar. The only sweetener is organic unrefined and/or raw cane sugar. I’ve revised the review to reflect the accurate ingredients.

Related Candies

1. Equal Exchange Dark Chocolate: 65%, 71% & 80%
2. Green & Black’s Peanut Milk Chocolate
3. Sweet Earth Chocolates
4. Mini Mentos: Orange, Apple, Lemon & Strawberry
5. Valerie Toffees & Nougats
6. Equal Exchange: Espresso, Mint & Nibs
7. Equal Exchange Miniatures

The first experience I had with fair trade chocolate as Equal Exchange exactly five years ago. I was in love with their ethics and their product. Fair Trade as a concept means that everyone in the chain to create a product for sale gets a fair payment. It also means that working conditions are safe and that child labor or slaves are not engaged.

The bars are now much easier to find and the breadth of the program and the product line has expanded over the years. I was sent this assortment of their darkest bars: Ecuador 65%, Very Dark 71% and Panama 80%. First of all, they’ve redesigned their packaging to great effect. The wrappers are simple and compelling and distinctive in the now cluttered world of chocolate bars. The focus is on the product and the producers, the inside of the wrapper details Equal Exchange’s programs.

Each bar is 3.5 ounces and is certified organic and Kosher. Unlike some Fair Trade bars, all of the ingredients in Equal Exchange’s dark bars are Fair Trade content.

The Organic & fairly traded Dark chocolate from Ecuador (the bar on the top of the pile) is 65% cacao content. The bar looks crisp and perfect, right down to the snap when I broke it in half. Each bar is sealed inside an opaque plastic sleeve to keep it fresh.

This silky, 65% cacao content origin bar is reminiscent of baked brownies fresh out of the pan. Highlighting the work of cacao farmers in Ecuador, the bar’s sweet, fudgy richness is balanced by hints of citrus and floral notes.

This bar did have a crunch to it, the tempering was crisper than the other two bars. It smelled of toffee and stewed fruits. It was sweet on the tongue at first but had a lot of flavors going on immediately, a light tangy note of apricots and then some more fudgy flavors like the tasting notes predicted. It was sweet and didn’t have the puddly melt like the others but still had a very fine texture.

The Organic & fairly traded Very Dark chocolate is 71% cacao content but doesn’t list the origin beyond “Latin America.” The bar was nicely molded, shiny and with no voids or bubbles. It had a slight red cast to it.

71% has a great blend of flavor characteristics. It has a rich scent, very woodsy with coffee and cherry notes. On the tongue I was getting more green notes, like olives and asparagus plus a little hint of charcoal. It’s bitter but also has a silky melt that’s also a little sticky.

The Organic & fairly traded Extra Dark chocolate from Panama is 80% cacao content. This bar was more of a smoky brown and had less of the red color that the other two had.

This 80% cacao content bar is Equal Exchange’s darkest yet. Unlike many high cacao content bars that are dominated by a bitter or sour note, this bar is perfectly balanced in a way that allows the true chocolate flavor of the Panamanian beans to shine.

This bar smells distinctly like raisins, tangy and fruity with a little wine note to it. The flavor is the same: a strong tannin base but with berry and cherry notes. It’s a little tangy but with a great soft melt on the tongue and a light dry bite. For a very dark bar this is incredibly munchable, smooth and not too bitter or chalky.

I found myself drawn to both the 80% and the 65% for wildly different reasons, they were all distinct but those two fit my desire for rich chocolate at the moment. I liked the wrappers and the plastic sleeve that held its own (I was able to put the uneaten portions back in there without making a crumbly mess or melting it by handling too much).

Equal Exchange has also made some more “candy” version of their bars such as Organic Chocolate Caramel Crunch with Sea Salt and Orange Dark Chocolate. I’ll have reviews of those soon. All of their chocolate is a pretty good value, retail for these bars is around $4.00 which is less than some of the more upscale bars but more than your standard Lindt or Ghirardelli.

They’re vegan, soy free and gluten free. They may contain traces of tree nuts, milk and peanuts.

Related Candies

1. TCHO Fruity
2. Sweet Earth Chocolate Cups
3. 3400 Phinney: Fig, Fennel & Almond and Hazelnut Crunch
4. Equal Exchange: Espresso, Mint & Nibs
5. Equal Exchange Miniatures
6. Divine Chocolate: Fair Trade
7. Equal Exchange Chocolate