Galbusera Chocolate Chip Magretti -30% Fat - 260g

Magretti Ingredients: Type 2 soft wheat flour 53%, sugar, high oleic sunflower oil, starch (wheat), chocolate 7% (sugar, cocoa mass, cocoa butter, emulsifier: soy lecithin, natural vanilla extract), dextrose, rice flour, cocoa 1.9%, honey, barley flour, barley malt extract, leavening agents (ammonium bicarbonate, sodium bicarbonate, disodium diphosphate), whole sea salt, low-fat cocoa 0.3%, emulsifier: lecithin, flavors. May contain milk, eggs, mustard, hazelnuts, and other nuts. The highlighted ingredients make the product unsuitable for consumption by individuals allergic or intolerant to these substances.

We always do our best to provide you with accurate and up-to-date information, but we still recommend that you check the product label before consumption, especially if you have allergies or intolerances. Any variations by the manufacturer are beyond our control.

Nutritional values	Per 100 g	Per 1 biscuit 5.4 g
Energy	1865 kJ (443 kcal)	101 kJ (24 kcal)
Fats	13.0 g	0.7 g
of which saturates	2.6 g	0.1 g
Carbohydrates	72.6 g	3.9 g
of which sugars	26.0 g	1.4 g
Fibre	3.0 g	0.2 g
Protein	7.4 g	0.4 g
Salt	0.73 g	0.04 g

We always do our best to provide you with accurate and up-to-date information, but we still recommend that you check the product label before consuming it. Any variations from the manufacturer are not dependent on us.

Chocolate chip biscuits pair well with Italian drinks and simple dairy-based creams. Their sweetness needs light acidity, milk foam or a soft structure that keeps the chocolate flavour clear.

• Cappuccino: the milk foam softens the shortbread texture, while the coffee note balances the chocolate chips at breakfast.
• Ricotta cream with cocoa: fresh ricotta gives a mild dairy structure, and cocoa connects naturally with the chocolate chips without making the pairing too heavy.
• Sicilian blood orange juice: its citrus acidity cuts through the biscuit’s sweetness and keeps the snack lighter on the palate.

Serve the biscuits at room temperature, straight from the portion pack. With cappuccino, keep the drink around 50°C to soften the biscuit without melting the chocolate too much.