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 Milk (30 %) and white (15 %) chocolate bonbons moulded in the shape of seashells with hazelnut filling (55 %) –200 g

Product Details



Milk (30 %) and white (15 %) chocolate bonbons moulded in the shape of seashells with hazelnut filling (55 %) –200 g
EAN: 8595019691537


Sugar, vegetable fat, cocoa butter, whole and skimmed milk powder, hazelnut paste (3,7 %), cocoa mass, low fat cocoa powder, soya flour, whey powder, lactose, emulsifier (soya lecithin and polyglycerol-pollyricin-oleate), aroma and vanilla extract BOURBON MADAGASCAR.
This product contains milk, hazelnut and soya. It may contain traces of other nuts. Chocolate contains besides cocoa butter vegetable fats. Content of cocoa solids in milk chocolate is minimally 27 %, in white chocolate minimally 24 %.

Average nutritional values:

Company Profile

 CARLA offers semi-finished products such as chocolates, compounds, coatings, ready-to-use fillings, sugar icings, decorations as well as customized services to the relevant food manufacturing industry. Our customers come to us for advice and support in the production process. In our partnership with our customers we share our know-how and exchange information to develop the best solution that exceeds the highest expectations. When it is time to test formulations and finished products, our laboratory and sensory experts serve to develop and adjust the right taste and functional texture. We work with customers to create new products and processes customized to their needs.

CARLA also has a long partnership with the “Academy of Taste” represented by Master Chocolatiers who regularly present Carla chocolates to artisans, showing and teaching them new trends and techniques in the field of chocolate confectionery.

CARLA offers retail chocolate products as well. Behind every new product lies comprehensive development. Using our lab and equipment to test new formulations and create new products, our competent staff endeavours to develop and introduce new products every year.

Our company is member of the Federation of the Food and Drink Industries of the Czech Republic. We participate in several EU research projects connected with chocolate industry topics.

Small, medium and large enterprises of the chocolate industry, as well as research centres from 8 different European countries will participate in the EU-funded project ULTRACHOC that aims to develop a low cost ultrasound-based system capable of controlling by real-time monitoring the tempering process during chocolate manufacture.

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100 g

12,5 g (1 bonbon)

% GDA (in 12,5 g) *