All the chocolate is made with the original (using the eight ingredients shown in the image above and images below) as the base then the particular flavour is added on top.
Our Cocoa Butter and Cocoa Mass is sourced directly from growers in Peru and it is these two ingredients which bring the delicious chocolaty taste to our chocolate. The combination of fats within cocoa butter are solid at room temperature but are liquid at human body temperature so the chocolate melts in your mouth. Cocoa butter is also the main fat in our chocolate, we do not use any palm oil, palm fat, coconut oil or any other vegetable fats.
Pea protein is derived from yellow split peas, which are members of the legume family. Split yellow peas are high in protein and low in fat . The growing of yellow split peas (and other legumes) can add nitrogen into the soil . Pea protein contains all nine essential amino acids that your body cannot create and must get from food. However, pea protein is relatively low in the amino acid methionine but is high in lysine so we add rice protein which is high in methionine and low in lysine . The combination of pea and rice proteins provide an optimal acid profile which is very similar to whey protein derived from dairy .
Panela sugar is unrefined sugar cane from Colombia. Unrefined sugar means that the sugar has not been through a heavily mechanise process so still retains the vitamins and minerals in the sugar cane . Panela sugar is brown in colour and has a toffee taste which is not overpowering.
Rice cream is added as we want to create the creaminess taste and texture that milk chocolate contains without using any dairy.
Inulin is a natural soluble plant fibre and is also a sweetener which comes from the chicory root. Therefore, we can use less sugar for similar sweetness levels with additional benefits of improving digestive and general health as inulin is also a prebiotic, meaning that it feeds the good bacteria in the gut .
Sunflower lecithin is an emulsifier to stop the fats from the cocoa butter separating out from the rest of our chocolate ingredients . There are mainly two types of lecithins – soy and sunflower. We chose sunflower as we didn’t want any soya allergens in the chocolate to remain free from the top 14 major food allergens. In addition, soya lecithin is more likely to be genetically modified in mass production whereas the production of sunflower lecithin from sunflower seeds is gentler and doesn’t require harsh chemicals .
Ingredients for Original:
Pea Protein Isolate
Panela Sugar (unrefined sugar)
Rice Cream (rice syrup, rice starch and rice flour)
Inulin (chicory root fibre)
Emulsifier (sunflower lecithin)
Ingredients for Orange:
Original + Natural Orange Oil (1.0%)
Ingredients for Mint:
Original + Natural Mint Oil (1.0%)
Ingredients for Salted Caramel:
Original + Natural Caramel Oil (1.0%) + Sea Salt
Ingredients for Honeycomb:
Original + Honeycomb (sugar, glucose syrup, bicarbonate of soda, rice flour)
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