-
×
Chocolate Licorice In The Rough 500g
1 × $10.80
Subtotal: $10.80
Dark Chocolate Orange 500g
$12.00
Fruity and rich orange flavoured fruit pieces coated in a premium 60% cocoa dark chocolate!
This product is already in your Wishlist
Browse Wishlist
Fruity and rich orange flavoured fruit pieces coated in a premium 60% cocoa dark chocolate!
Country of Origin : Product of Australia
Storage Instructions : Store in an airtight container in a cool, dark place. Stored under these conditions the product should last 6 months.
Ingredients :
Dark Chocolate (Cocoa Mass (Cocoa Solids 60%), Sugar, Cocoa Powder, Emulsifier (Soya Lecithin (476)), Salt, Flavour, Milk Solids), Orange Fruits (Fruit 34.1% (Apple Concentrate, Dried Apricots (Contain Preservative (220)), Wheat Starch, Sugar, Maltodextrin (Wheat), Rice Flour, Humectant (422), Sunflower Oil, Food Acid (330), Natural Flavour, Colours (129, 160b)), Gum Arabic, Glazing Agent (Shellac)
Allergens : Contains Wheat Products, Milk Products, Soy Products, Sulphites
Contains Gluten
| NUTRITIONAL INFORMATION | |
| Serving Size | 100g |
| Average Quantity Per Serving | |
| Energy | 1810kJ (433Cal) |
| Protein | 5.7g |
| Total Fat | 20.5g |
| Saturated Fat | 12.4g |
| Carbohydrate – Total | 55.5g |
| Sugars | 35.9g |
| Dietary Fibre | |
| Sodium | 42mg |
Â
All orders are dispatched from The Charlesworth Nuts factory in South Australia via Australia Post.
Cost & delivery time:
South Australia: $9.90 Flat rate | 1 – 3 days after processing
Australia-wide: $14.90 Flat rate | 3 – 5 days after processing (excluding rural/country locations)
We strive to process all orders within 24 hours (excluding weekends)
Click here to read more delivery information
At Charlesworth Nuts we take great pride in all our products and gifts. We promise that when any product or gift leaves our factory it will be fresh and in perfect condition.
We promise to pack your selection carefully and securely to ensure it reaches you safely. If the weather is hot and your selection contains chocolate products, we may need to delay sending it until it becomes cooler to reduce the chance of the chocolate becoming heat affected.
