Welcome to the world of Nestlé Milkybar Creamy Mould Chocolate, where every piece is a ticket to a creamy paradise. Enjoy the delicious taste of Nestlé Milkybar Creamy Mould Chocolate. This delightful treat is perfect for those who love chocolate, with its smooth texture and rich flavour. Made with milk as the main ingredient, Nestlé Milkybar provides a unique and satisfying taste experience.
What sets Nestlé Milkybar apart from other chocolates is its deliciously creamy texture and indulgent flavour. Each bite is a symphony of sweetness and creaminess that will leave you craving for more. Whether you enjoy it on your own or share it with loved ones, the Nestlé Milkybar is the perfect treat for any occasion. Order Nestlé Milkybar Creamy Mould Chocolate online today and experience the deliciousness for yourself.
- Milk Solids (35%)
- Sugar
- Hydrogenated Vegetable Fats
- Fractionated Vegetable Fat
- Emulsifier (Soya Lecithin)
Per 100 gm
- Energy : 524 kcal
- Carbs : 50.1 g
- Total Sugar : 40.9 g
- Added Sugar : 33.9 g
- Total Fat : 30 g
- Protein : 11.1 g
- Sodium : 117.1 g
- Trans Fat : 0.09 g
- Cool, Dry, Dark Place: Store your Milkybar in a cool, dry, and dark place away from direct sunlight and heat. This will help prevent the chocolate from melting and blooming (developing a whitish film on the surface). Your pantry is a good option.
- Ideal Temperature: The ideal storage temperature for chocolate is around 16 degree C to 18 degree C (60 degree F to 64 degree F). Higher temperatures can cause melting and fat bloom.
- Not Refrigerate (Unless Hot Climate): Refrigeration is generally not recommended for milk chocolate as it can cause condensation and sugar bloom (white crystals on the surface due to moisture absorption). However, if you live in a very hot and humid climate, you can store them in the refrigerator for a short time. In that case, place them in an airtight container to prevent them from absorbing odors from other foods.
- Airtight Container (Once Opened): Once you open the multipack, the chocolate becomes more susceptible to spoilage due to air exposure. Transfer the remaining chocolates to an airtight container to prevent moisture absorption and to avoid them from picking up odors from other foods. Options include glass jars, plastic containers with tight-fitting lids, or metal canisters.
