Long-selling continue to be loved from [commodity explanation] 1978 birth. In tailoring Hokkaido specialty of the berry fruit "Lonicera caerulea" to jam, it was sand in Usuyaki cookie along with the butter cream. It took the edge in couverture chocolate, it is a delicate and elegant taste for harmony sour and mellow cream. About Lonicera caerulea jewelry cracks of chocolate is the raw material so that it does not impair the original flavor chocolate does not use any vegetable oils and fats. Because of this, but you may encounter some cracks in chocolate, it is the result of obtaining the taste than it looks. Ingredients: flour, butter, sugar, milk chocolate (sugar, cocoa butter, whole milk powder, cocoa mass, vanilla extract), cranberry, apricot jam (syrup, apricots, sugar), eggs, shortening, Lonicera caerulea, cocoa butter, syrup, liquor (including soy, apples in some of the raw) almonds, salt, baking agent, emulsifier, acidulant, flavoring, gelling agent (pectin), antioxidants (V.C, V.E), [allergy component ] wheat, eggs, milk, soy, apples
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