Cocoa butter
The natural fat pressed from cocoa beans. It is solid at room temperature and melts close to body temperature.
Why is it used?
Used to give chocolate its snap, gloss and the way it melts in the mouth.
What does it add?
Things to know
It is an expensive fat and it is sensitive to temperature, so storage conditions affect appearance.
Wikipedia — Cocoa butterProducts containing cocoa butter
Soft bar — Caramel & Milk Chocolate
Soft protein base with a caramel-flavoured topping (23%), coated in milk chocolate (22%).
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Soft bar — Salty Caramel
Soft protein base with a salted caramel topping (23%), coated in milk chocolate (22%).
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Soft bar — Peanut
Soft base with peanuts and a toffee-flavoured filling (23%), coated in milk chocolate (22%).
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Biscuit bar — Toffee
Crisp biscuit pieces with a caramel-flavoured topping (23%), coated in milk chocolate (23%).
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EASIS Marzipan Bar with Nougat — 40 g
Marzipan with a soft nougat layer, coated in milk chocolate. A rich confectionery bar with no added sugar.
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EASIS Marzipan Bar — 30 g
Classic marzipan coated in dark chocolate. A compact indulgent snack with no added sugar and a high fibre content.
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EASIS Dark Soft Bar with Caramel — 30 g
A soft protein base topped with caramel-flavoured filling and coated in dark chocolate. High in protein and fibre, with no added sugar.
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Melocakes
Melocakes with meringue foam, praline and a butter-biscuit base, enrobed in milk chocolate. 24 individually wrapped pieces in a clear plastic tray.
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