Stabiliser (Invertase). Milk Chocolate: Milk Solids 14% Minimum.contains Vegetable Fats In Addition To Cocoa Butter. Occasionally It May Be Necessary To Replace A Particular Chocolate With Another Of An Equally High Standard. Chocolates Should Be Kept In A Cool Dry Place. Exposure To Heat Or Sunlight Can Cause The Cocoa Butter To Move To The Surface. This May Result In A Harmless White Bloom Developing On The Chocolate. May Contain Other Nuts.