Thank you for using Mamano Chocolate.

From October 1, 2020, we started using sunflower lecithin in some products. The purpose is to improve the quality of chocolate.

Lecithin derived from soybeans is often used for chocolate, but at our shop, sunflower lecithin is selected from the three points of being safe for customers with soybean allergies, concerns about genetically modified foods, and flavor. I decided to use it. (As of October 1, 2020, soy lecithin is used for milk cookies and salty nuts. Please check the product page for the latest information.)

73% of cocoa let drops and lecithin are not used for cocoa mass.

Since the products are scheduled to change from time to time, products manufactured by September 30th and products manufactured after October 1st may be included in the box. I hope you understand.

All the manufacturing staff will continue to improve so that we can deliver even more delicious alibaca cao chocolate. Thank you very much.

October 1, 2020

Kotaro Co., Ltd. Mamano Chocolate　

Representative Director Kotaro Ezawa

Chef Chocolatier Yusaku Homma