What it is
A flat round of chocolate covered on one side in hundreds and thousands. Snaps, then melts, with a slight crunch from the sprinkles. Sold in white and milk and, in our range, in orange and mint too.
Taste
Where it comes from
Chocolate discs covered in nonpareils go back to the nineteenth century, when the tiny sugar beads known as nonpareils were already a French speciality. In Britain they became jazzies, in America they are called nonpareils, and they became a fixture of the penny sweet counter because they were cheap to make and looked festive.
What it's made of
A chocolate or chocolate flavoured disc is deposited onto a belt, and the hundreds and thousands are dropped on before it sets. Most jazzies use a compound coating with vegetable fat rather than pure chocolate, which is why they are firmer and do not bloom.
Ingredients and allergens
Ingredients
Sugar, vegetable fat (palm), <strong>whey</strong> powder (from <strong>milk</strong>), <strong>wheat</strong> flour (<strong>wheat</strong> flour, calcium carbonate, niacin, iron, folic acid, thiamin), <strong>wheat</strong> starch, fat reduced cocoa powder, glucose syrup, emulsifier: rapeseed lecithin; natural flavourings, glazing agent: beeswax; natural colour: curcumin; colouring foods: beetroot juice concentrate, spirulina extract.
Allergens
Contains: Gluten, Milk
