Creamy Milk Chocolate:

COCOA (SOLIDS AND COCOA BUTTER), SUGAR, MILK SOLIDS, EMULSIFIERS (322, 476), VANILLIN, CAFFEINE ANHYDROUS (75 MG), ASHWAGANDHA EXTRACT (10 MG), L TAURINE (100 MG), BETA-ALANINE (100 MG), L-TRYPTOPHAN (10 MG).

Milk Chocolate with Almond, Caramel and Sea Salt:

COCOA (SOLIDS AND COCOA BUTTER), SUGAR, MILK SOLIDS, ALMOND, SEA SALT, EMULSIFIERS (322, 476), VANILLIN, CAFFEINE ANHYDROUS (75 MG), ASHWAGANDHA EXTRACT (10 MG), L TAURINE (100 MG), BETA-ALANINE (100 MG), L-TRYPTOPHAN (10 MG).

45% Dark Chocolate (Sugar Free):

COCOA (SOLIDS AND COCOA BUTTER), MALTITOL (INS 965), EMULSIFIERS (322, 476), VANILLIN, CAFFEINE ANHYDROUS (75 MG), ASHWAGANDHA EXTRACT (10 MG), L TAURINE (100 MG), BETA-ALANINE (100 MG), L-TRYPTOPHAN (10 MG).

45% Dark Chocolate with Coffee:

COCOA (SOLIDS AND COCOA BUTTER), SUGAR, COFFEE, EMULSIFIERS (322, 476), NATURE IDENTICAL VANILLIN, CAFFEINE ANHYDROUS (75 MG), ASHWAGANDHA EXTRACT (10 MG), L TAURINE (100 MG), BETA-ALANINE (100 MG), L-TRYPTOPHAN (10 MG).

We take great care that your order doesn't turn into caffeinated fondue during summer shipping (although, we can tell you from experience that caffeinated chocolate fondue is scrumptious).

If you're interested in placing a wholesale order, please email us at info@buzzpower.in, referencing 'wholesale' in the subject line.

Yes.

Our cocoa beans are sourced from some of the largest suppliers in the world from West Africa and India. They are processed at a plant in Mumbai, India.

We use Maltitol. Maltitol is considered a safe alternative to sugar. Maltitol allows you to get a sweetness that is close to that of sugar, without increasing your blood sugar levels. It also doesn't have the unpleasant aftertaste that other sugar substitutes tend to have. This can help you to stick to a healthier diet if you're trying to lose weight or manage diabetes.

Less than 70 calories, it varies a little by flavour.

The FDA says healthy adults can consume 400mg of caffeine per day. Buzz chocolates have 75mg caffeine in each chocolate.

You can experience higher levels of concentration and focus, boosted energy, enhanced fitness & a sustained burst of energy throughout the day.

This is most likely a case of chocolate bloom.

If the chocolate has a grainy, rough texture and white appearance, it is probably sugar bloom. This happens when chocolate is exposed to moisture -- either stored in a humid environment OR transferred from cold storage to room temperature, which can cause condensation. In both cases, moisture dissolves some of the sugar on the chocolate's surface. When the moisture evaporates, the sugar re-solidifies and leaves behind the grainy, white texture or 'bloom'.

If there is a grayish film appearance on the chocolate, it is probably fat bloom. This happens when chocolate is stored (or transported) at too high a temperature. The high temperature causes the cocoa butter (fat) to soften and make its way to the surface of the chocolate.

In both the cases it is still safe to eat and delicious