Almond is the name given to the core of the stone of the fruit of the common almond (Prunus dulcis), which is grown in the subtropics and sheltered, warm temperate regions. It is related to apricots and peaches. There are differing opinions on the original location of wild almond trees (there may have been more than one site). Some sources cite Central Asia, Persia and China, while others cite Asia Minor and North Africa. They were also found in Greece as early as antiquity.

There are two types of almonds. Bitter almonds and sweet almonds. Bitter almonds are used exclusively industrially, for the distillation of almond oil. In the food industry, we mainly encounter bred sweet almonds.

They are most often eaten as a condiment with wine, but also as part of more complex dishes (desserts, salads, Christmas pastries, etc.). They are eaten either with brown skin, peeled or ground.

They are the basic raw material for making marzipan, and the maceration of almonds in alcohol with other ingredients produces liqueurs such as Amaretto. They have a high energy value and contain plenty of protein, carbohydrates, minerals and vitamins. Almond milk is used as a flavouring and as a strengthening agent in medicine.

Ingredients: white chocolate with caramel 71% [sugar, cocoa butter, milk powder, caramel powder with milk fat 10.5% ( milk powder, whey powder,

sugar, milk fat, natural vanilla flavouring), caramelised sugar 1,5 %, emulsifier: lecithins; cocoa mass, salt], roasted almond kernels 27 %, polishing compound (polishing agent: gum Arabic; sugar, honey), salt.

ADDITIVE INGREDIENTS: Emulsifier - E 322 - lecithins, Polishing compound - E 414 - gum Arabic.

Storage. Protect from direct sunlight.

Allergens.

Country of origin.

Warning. Not suitable for children or children with special needs.

Nutrition Facts per 100 grams:

Energy 2337 kJ / 561 kcal

Fat 38 g

- of which saturates 16 g

Protein 12 g

Carbohydrates 41 g

- of which sugars 39 g

Fibre 3.7 g

Salt 0.72 g