SWISS RAISIN & HAZELNUT

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Swiss Raisin & Hazelnut is a premium milk chocolate confection from Swiss chocolatiers (Lindt, Cailler, Villars), combining creamy milk chocolate with sweet raisins and roasted hazelnut pieces. Per 100 g: approximately 520‑550 kcal, 28‑33 g fat, 50‑55 g carbohydrates, 6‑8 g protein, and 7‑9 g fibre. For the dietitian and geriatrician, it provides a concentrated calorie and nutrient source for cachectic patients, dietary fibre for constipation management, and antioxidants (polyphenols, vitamin E) for cardiovascular support. However, hard hazelnut pieces and chewy raisins pose a significant choking hazard – this product is not suitable for patients with dysphagia, poor dentition, or cognitive impairment. Contraindicated in tree nut (hazelnut) and milk allergy. For appropriate patients without swallowing or allergy concerns, a small piece offers indulgent pleasure and meaningful nutrition.

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Description

SWISS RAISIN & HAZELNUT

PRIMARY CLINICAL & DIAGNOSTIC USES

1. Concentrated Calorie and Nutrient Supplement for Patients with Unintentional Weight Loss or Cachexia

Primary Use: Provides a highly palatable, energy‑dense milk chocolate product (approximately 520‑550 kcal per 100 g) containing sweet raisins and roasted hazelnut pieces, designed to supplement oral intake in patients with cancer cachexia, advanced COPD, heart failure, or dementia‑related anorexia who require calorie‑dense, low‑volume nutrition but have poor appetite or early satiety.
How it helps: For the dietitian, geriatrician, and palliative care physician, Swiss Raisin & Hazelnut chocolate delivers approximately 28‑33 g of fat (including heart‑healthy monounsaturated fats from hazelnuts), 50‑55 g of carbohydrates (with natural fruit sugars from raisins), and 6‑8 g of protein per 100 g. A 10‑12 g square provides approximately 55‑65 kcal with minimal volume. The combination of creamy chocolate, chewy raisins, and crunchy hazelnuts offers varied textures and flavours that can stimulate appetite even in patients with severe food aversion. For the patient, a small piece of this premium chocolate provides an indulgent, multi‑textural treat that supports weight maintenance while delivering additional nutrients from fruit and nuts.

2. Dietary Fibre Supplementation for Constipation Management in Elderly or Bedbound Patients

Primary Use: The raisin and hazelnut components contribute soluble and insoluble dietary fibre (approximately 7‑9 g per 100 g), which may help promote bowel regularity and soften stool in elderly, bedbound, or opioid‑treated patients suffering from chronic constipation.
How it helps: For the geriatrician and palliative care dietitian, raisins provide soluble fibre (including fructans and pectins) which helps retain water in the stool, while hazelnuts provide insoluble fibre which adds bulk and accelerates intestinal transit. A 20‑30 g serving of Swiss Raisin & Hazelnut chocolate (approximately 4‑6 squares) provides 1.5‑2.5 g of fibre, contributing to the daily recommended intake (25‑30 g). For the patient, enjoying a few squares of chocolate with raisins and hazelnuts can be a more pleasant way to increase fibre intake compared to traditional fibre supplements, supporting digestive comfort and regularity.

3. Antioxidant and Micronutrient Support from Raisins (Polyphenols, Iron, Potassium) and Hazelnuts (Vitamin E, Magnesium, Copper)

Primary Use: Swiss Raisin & Hazelnut chocolate provides a composite of bioactive compounds: raisins contribute polyphenolic antioxidants (including catechins and quercetin), iron (approximately 1.5‑2 mg per 100 g), and potassium (approximately 350‑400 mg per 100 g); hazelnuts contribute vitamin E (approximately 15 mg per 100 g), magnesium (approximately 160 mg per 100 g), and copper; together with milk chocolate’s theobromine and flavonoids, this product offers broad antioxidant and micronutrient support.
How it helps: For the primary care physician and dietitian, regular consumption of small portions can help reduce oxidative stress, support cardiovascular health (potassium for blood pressure, vitamin E for LDL protection), and contribute to iron intake for patients with mild anaemia. The copper in hazelnuts supports red blood cell formation and nerve function. For the patient, this means that a small daily treat can provide a range of beneficial nutrients that support heart health, blood pressure regulation, and antioxidant defence.

4. Mood Enhancement and Sensory Stimulation in Palliative Care, Dementia, and Depression

Primary Use: Used as a small, comforting treat to elevate mood, provide multi‑textural sensory stimulation (smooth chocolate, chewy raisins, crunchy hazelnuts), and evoke positive memories in patients receiving palliative care, those with mild to moderate depression, or individuals with dementia.
How it helps: For the palliative care physician, hospice nurse, and occupational therapist, the combination of three distinct textures and sweet‑nutty flavours engages multiple senses, which can improve alertness, trigger autobiographical memories (e.g., childhood chocolate bars with raisins and nuts), and provide a moment of joy and normalcy. Milk chocolate triggers endorphin and serotonin release; the act of chewing and savouring different textures provides proprioceptive and oral motor stimulation. For the patient, a small piece of Swiss Raisin & Hazelnut chocolate can offer a moment of simple pleasure and connection during a difficult illness trajectory.

5. Quick Energy Boost with Sustained Release for Pre‑Rehabilitation Fuel

Primary Use: Serves as a combination of fast‑acting sugars (from chocolate and raisins) and sustained‑release carbohydrates and fats (from hazelnuts) for patients recovering from illness, those with chronic fatigue syndromes, or individuals needing a small energy boost before physical therapy sessions or short walks.
How it helps: For the physiotherapist and rehabilitation physician, a 15‑20 g piece (approximately 85‑110 kcal) provides rapidly absorbed glucose from sugar and raisins (approximately 8‑10 g sugars) to temporarily replenish glycogen stores, alongside fats and fibre from hazelnuts for sustained energy release. The small amounts of theobromine and caffeine provide a mild stimulant effect, enhancing alertness and reducing perceived exertion. The appealing taste and varied texture improve motivation and perceived energy levels. For the patient, a small treat before therapy can make the session feel more manageable and rewarding.

SECONDARY USES

1. Source of iron for patients with mild iron‑deficiency anaemia: Raisins contain non‑haem iron (approximately 1.5‑2 mg per 100 g). A 30 g serving of Swiss Raisin & Hazelnut chocolate provides approximately 0.5‑0.8 mg of iron from raisins. When consumed with a source of vitamin C (e.g., a glass of orange juice), absorption is enhanced. This can be a palatable adjunct to dietary management of mild anaemia.

2. Source of magnesium for patients with muscle cramps or mild deficiency: Hazelnuts are rich in magnesium (approximately 160 mg per 100 g). A 20 g serving (containing approximately 4‑6 g of hazelnuts) provides approximately 6‑10 mg of magnesium, contributing to daily requirements and potentially helping reduce nocturnal leg cramps or post‑exercise muscle soreness.

3. Non‑medical comfort for needle phobia or distressing procedures: For paediatric or adult patients undergoing venepuncture, cannulation, or vaccinations, offering a small square of Swiss Raisin & Hazelnut chocolate as a positive reward or distraction can reduce anxiety and perceived pain. The multiple textures and sweet flavour may be particularly appealing to children.

4. Long shelf‑life, portable snack for homebound or low‑resource patients: Individually wrapped Swiss Raisin & Hazelnut chocolate has a shelf life of 12‑24 months when stored in a cool, dry place, making it a practical, non‑perishable energy and nutrient reserve for patients living in food deserts or with limited access to fresh fruit and nuts.

5. Reward to improve adherence to oral nutritional supplements (ONS): For patients who refuse or struggle to consume prescribed oral nutritional supplements, a healthcare provider or caregiver can offer a small piece of Swiss Raisin & Hazelnut chocolate immediately after completing an ONS serving as a positive reinforcement, potentially improving long‑term adherence to nutritional therapy.

6. Occasional treat for patients with diabetes (in moderation, with caution): While Swiss Raisin & Hazelnut chocolate contains sugar from both chocolate and raisins (approximately 48‑52 g per 100 g), the fibre from raisins and hazelnuts (7‑9 g per 100 g) and the fat from hazelnuts slow gastric emptying and attenuate the glycaemic response compared to plain milk chocolate. A single 10 g square (approximately 4.8‑5.2 g sugar) can be incorporated into a diabetic meal plan as an occasional treat, provided it is accounted for in carbohydrate counting.

7. Alternative for patients who find dark chocolate too bitter but desire fruit and nut inclusions: Some patients, particularly older adults or those undergoing chemotherapy, perceive dark chocolate as unpleasantly bitter but still wish to enjoy the texture and nutritional benefits of dried fruit and nuts combined with chocolate. Swiss Raisin & Hazelnut chocolate offers a sweeter, milder alternative that may be better accepted.

KEY PRODUCT FEATURES

1. BASIC IDENTIFICATION ATTRIBUTES

Device Type: Solid milk chocolate confection with added raisins and hazelnuts.
Designation: Swiss Raisin & Hazelnut, Swiss Milk Chocolate with Raisins and Hazelnuts, Raisin Hazelnut Chocolate.
Key Components: Sugar, cocoa butter, whole milk powder, cocoa mass, raisins (sultanas or Thompson seedless, typically 15‑20 %), hazelnuts (roasted, chopped or whole, typically 15‑25 %), skimmed milk powder, emulsifier (soya lecithin, sunflower lecithin, or rapeseed lecithin), natural vanilla flavouring. May contain barley malt extract.
Cocoa Solids Minimum: ≥25 % (Swiss standard).
Milk Solids Minimum: 14‑23 % depending on brand.
Hazelnut Content: Typically 15‑25 % of total weight.
Raisin Content: Typically 15‑20 % of total weight.

2. TECHNICAL & PERFORMANCE PROPERTIES

Physical Form: Solid bar or block at room temperature (18‑20 °C) with visible, evenly distributed raisins and hazelnut pieces. Raisins are soft and chewy; hazelnuts are firm and crunchy.
Flavour Profile: Sweet, creamy milk chocolate with fruity, tangy notes from raisins and nutty, roasted flavours from hazelnuts.
Texture: Variable – smooth chocolate matrix with soft, chewy raisins and crunchy, firm hazelnut pieces.
Energy Density: Approximately 520‑550 kcal per 100 g; 52‑55 kcal per 10 g square.
Fat Content: 28‑33 g per 100 g (saturated 14‑18 g, monounsaturated 8‑12 g, polyunsaturated 2‑3 g).
Carbohydrate Content: 50‑55 g per 100 g (sugars 48‑52 g).
Protein Content: 6‑8 g per 100 g.
Fibre Content: 7‑9 g per 100 g (from raisins and hazelnuts).
Iron Content: Approximately 2‑3 mg per 100 g (from raisins and hazelnuts).
Magnesium Content: Approximately 40‑60 mg per 100 g (from hazelnuts).
Vitamin E Content: Approximately 5‑10 mg per 100 g (from hazelnuts).
Theobromine Content: Approximately 120‑160 mg per 100 g (diluted by inclusions).
Caffeine Content: Approximately 12‑16 mg per 100 g.
Shelf Life (unopened): 12‑24 months when stored at 14‑18 °C (57‑64 °F), away from direct sunlight and strong odours.
Packaging: Foil‑wrapped bars or individually wrapped pieces; available in boxes, bags, or bulk. Common sizes: 50 g, 100 g, 150 g, 200 g, 300 g.
Allergen Information: Contains milk and tree nuts (hazelnuts). May contain other tree nuts (almonds, walnuts, cashews, pistachios), peanuts, soya, sulphites (preservatives on some dried fruits), and traces of gluten (barley malt extract) due to shared production lines.

3. PHYSICAL & OPERATIONAL PROPERTIES

Preparation: No preparation required. Serve at room temperature (18‑20 °C) for best texture. Refrigeration causes hardening and dulls flavour; raisins may become firmer.
Usage Instructions: Unwrap and enjoy. Chew carefully due to hard hazelnut pieces and chewy raisins. Not suitable for patients with dysphagia or any condition requiring texture‑modified diets.
Storage Conditions: Store in a cool (14‑18 °C), dry, dark place, away from strong odours and direct sunlight. Avoid temperature fluctuations to prevent chocolate bloom. Once opened, store in an airtight container to prevent raisins from drying out.
Portion Size: Standard serving = 15‑20 g (approximately 3‑4 squares of a 100 g bar, 80‑100 kcal).

4. SAFETY & COMPLIANCE ATTRIBUTES

Regulatory Status: General food product. Complies with Swiss, EU, UK, FDA, and local food safety regulations for confectionery. Manufactured under GMP and HACCP.
Allergen Information: Contains milk and hazelnuts (tree nuts). May contain other tree nuts, peanuts, soya, sulphites, and gluten. Contraindicated in patients with tree nut (hazelnut) allergy or cow’s milk protein allergy. Sulphite‑sensitive patients should check labels; some raisins are preserved with sulphur dioxide.
Nutritional Caution: High in sugar and saturated fat. Patients with diabetes, hypertriglyceridemia, or obesity should use sparingly (≤15‑20 g per day) and account for sugars and fats in daily allowances.
Choking Hazard: Hard hazelnut pieces and chewy raisins pose a significant choking risk, particularly for young children, elderly patients with dysphagia, individuals with poor dentition, or those with cognitive impairment who may not chew adequately.
Dental Considerations: Raisins are sticky and can adhere to tooth surfaces, increasing caries risk. Hazelnut pieces may damage fragile teeth or dental restorations.
Quality Assurance: Premium Swiss manufacturers adhere to strict quality standards. Many brands use sustainable cocoa sourcing (UTZ, Rainforest Alliance, Fairtrade) and high‑quality hazelnuts (often from Italy, Turkey, or Spain).

5. STORAGE & HANDLING ATTRIBUTES

Storage: Keep unopened packaging in a cool, dark cupboard (14‑18 °C). After opening, store in an airtight container in a cool, dry place to prevent raisins from hardening and chocolate from absorbing odours.
Shelf Life: Refer to “best before” date on package.
Usage: Remove wrapper before serving. Do not give to patients with swallowing difficulties or poor dentition.
Inspection: Discard if mould, rancid odour, or significant colour change (green/grey) is observed. Rancid hazelnuts have a distinct bitter, paint‑like odour. Raisins that are excessively hard or crystallised may indicate age but are not harmful. White surface bloom on chocolate is not harmful.

SAFETY HANDLING PRECAUTIONS

1. SAFETY PRECAUTIONS

Choking hazard – do not use in patients with dysphagia, poor dentition, cognitive impairment, or any swallowing difficulty: The hard hazelnut pieces and chewy, sticky raisins pose a significant risk of airway obstruction. This product is contraindicated for patients with oropharyngeal dysphagia, following stroke, living with Parkinson’s disease, recovering from head and neck cancer surgery, with advanced dementia (who may not chew properly), or any condition requiring texture‑modified diets (IDDSI Levels 0‑5). For patients with mild dysphagia who have been cleared for solid, crunchy, and chewy foods, extreme caution (supervision, small pieces, careful chewing) is required. Speech‑language pathologists should assess individually.

Tree nut allergy – contraindicated: Contains hazelnuts (tree nuts). Patients with confirmed tree nut allergy (including hazelnut allergy) should avoid this product entirely. Cross‑contamination with other tree nuts (almonds, walnuts, cashews, pistachios) and peanuts is common due to shared production lines. In case of accidental ingestion with known severe allergy, use epinephrine if prescribed and seek emergency care.

Milk allergy – contraindicated: Contains whole milk powder and skimmed milk powder. Patients with confirmed cow’s milk protein allergy should avoid this product.

Sulphite sensitivity – check label: Some raisins are preserved with sulphur dioxide (sulphites), which can trigger asthma symptoms or allergic reactions in sensitive individuals. Patients with known sulphite sensitivity should read the ingredient label carefully and choose sulphite‑free variants if available.

Sugar and calorie content – monitor in diabetes, obesity, and metabolic syndrome: Contains 48‑52 g of sugar per 100 g (approximately 4.8‑5.2 g per 10 g square). This includes both added sugar in the chocolate and naturally occurring fruit sugars in raisins. Patients with diabetes should account for this in carbohydrate counting. The fibre content (7‑9 g per 100 g) helps attenuate glycaemic response, but caution remains. Advise limiting to ≤15‑20 g per day as an occasional treat.

Saturated fat content – caution in hypercholesterolaemia and cardiovascular disease: Contains 14‑18 g of saturated fat per 100 g. Patients with hypercholesterolaemia should consider this in their daily saturated fat allowance (typically ＜7 % of total calories). The monounsaturated fats from hazelnuts (8‑12 g per 100 g) are heart‑healthy, but total saturated fat intake should still be monitored.

Potential for dental caries – sugar and adhesion: The high sugar content from both chocolate and raisins, combined with the sticky nature of raisins, significantly increases caries risk, especially in patients with xerostomia (reduced saliva flow). Raisins adhere to tooth surfaces and fissures, prolonging sugar exposure. Advise patients to brush teeth or rinse mouth with water thoroughly after consumption. For patients with poor oral hygiene or high caries risk, consider recommending avoidance.

Dental damage – caution in patients with fragile teeth or dental restorations: Hard hazelnut pieces may cause dental fractures, damage to crowns, bridges, or veneers, or dislodge fillings. Advise patients with poor dentition, extensive dental work, or known tooth fragility to avoid or consume with extreme caution.

Theobromine content – risk of side effects in sensitive individuals: Contains 120‑160 mg theobromine per 100 g. Excessive consumption (＞100 g daily) may cause nausea, headache, tremors, palpitations, and insomnia in sensitive individuals.

Migraine trigger – avoid in patients with known chocolate, nut, or dried fruit sensitivity: Chocolate, nuts (hazelnuts), and dried fruits (raisins) are all recognised migraine triggers in some individuals. Advise patients with a known history of migraine triggered by any of these foods to avoid.

Theobromine toxicity in animals – keep away from pets: Milk chocolate, hazelnuts, and raisins are all harmful to dogs and cats. Raisins are particularly nephrotoxic to dogs – even small amounts can cause acute kidney failure. This product is extremely dangerous to pets. Advise patients to store securely and never feed to pets.

Infant and toddler safety – not suitable for children under 3 years: Choking hazard from hazelnut pieces (hard) and raisins (chewy, sticky), plus high sugar, caffeine, and theobromine. Do not give to children under 3 years. For older children, supervise closely and break into small pieces.

Training requirement: Healthcare providers (dietitians, speech‑language pathologists, primary care physicians) should assess swallowing ability, dental status, and allergy status before recommending this product. Patients should be counselled on portion control, sugar/fat content, choking risk, dental hygiene, and appropriate chewing technique. Caregivers should be trained on supervision and emergency choking response.

2. FIRST AID MEASURES

Choking (suspected airway obstruction): If a patient coughs, cannot speak, shows signs of respiratory distress, or turns blue after consuming Swiss Raisin & Hazelnut chocolate, follow standard choking protocols: encourage coughing, perform back blows and abdominal thrusts (Heimlich manoeuvre) as appropriate. Hazelnut pieces may be particularly difficult to dislodge; raisins may swell with moisture. Call emergency services if obstruction persists.

Ingestion of large quantity (＞100 g, e.g., a full 200 g bar) by a child or vulnerable adult: This provides approximately 1000‑1100 kcal, 96‑104 g sugar, 30‑40 g hazelnuts, and 30‑40 g raisins. May cause nausea, vomiting, abdominal pain, diarrhoea, headache, anxiety, and palpitations. Large quantities of raisins (＞1 g per kg body weight in dogs is dangerous; in humans, large amounts may cause osmotic diarrhoea or, rarely, hyperkalaemia in patients with renal impairment). Large quantities of hazelnuts may cause gastrointestinal obstruction in susceptible individuals. Seek medical attention if severe vomiting, altered mental status, or symptoms of intestinal obstruction (severe abdominal pain, constipation, vomiting) occur.

Allergic reaction (tree nuts/hazelnuts, milk, sulphites, or other trace allergens): If hives, facial swelling, difficulty breathing, wheezing, vomiting, or dizziness occur after ingestion, discontinue use and administer epinephrine if prescribed. Seek immediate emergency medical care. Hazelnut allergy can be severe; be prepared for anaphylaxis.

Dental injury (fractured tooth or dislodged filling): If a patient fractures a tooth or loses a filling after biting into a hazelnut piece, advise them to see a dentist. Rinse mouth with warm water. Apply cold compress to the face if swelling develops. For raisins stuck between teeth, advise gentle flossing.

Sulphite reaction (asthma symptoms): If a patient with known sulphite sensitivity develops wheezing, coughing, or shortness of breath after consumption, administer bronchodilator (if prescribed) and seek medical attention if symptoms persist or worsen.

Eye contact (melted chocolate): Rinse immediately with plenty of cool water for at least 15 minutes, holding eyelids open. If irritation persists, seek medical advice.

3. FIRE FIGHTING MEASURES

Flammability: Swiss Raisin & Hazelnut chocolate contains cocoa butter (fat), sugar, nut oils, and dried fruit (which contains sugars and can caramelise/burn). It is flammable if exposed to open flame. Hazelnuts, being high in oil, can intensify burning; raisins may smoulder. It will produce smoke and an acrid, sweet odour.

Extinguishing Media: Use foam, dry chemical, or carbon dioxide (CO₂) for chocolate‑nut‑fruit fires. Water may cause splattering of hot, burning material and may not effectively extinguish fat‑based fires.

Fire Response: For a small fire (e.g., chocolate in microwave or near stovetop), turn off heat source and use a fire extinguisher or smother with a pot lid (metal). Do not use water. For larger fires, evacuate and call emergency services.

SWISS RAISIN & HAZELNUT

SWISS RAISIN & HAZELNUT

PRIMARY CLINICAL & DIAGNOSTIC USES

1. Concentrated Calorie and Nutrient Supplement for Patients with Unintentional Weight Loss or Cachexia

2. Dietary Fibre Supplementation for Constipation Management in Elderly or Bedbound Patients

Primary Use: The raisin and hazelnut components contribute soluble and insoluble dietary fibre (approximately 7‑9 g per 100 g), which may help promote bowel regularity and soften stool in elderly, bedbound, or opioid‑treated patients suffering from chronic constipation.

3. Antioxidant and Micronutrient Support from Raisins (Polyphenols, Iron, Potassium) and Hazelnuts (Vitamin E, Magnesium, Copper)

4. Mood Enhancement and Sensory Stimulation in Palliative Care, Dementia, and Depression

Primary Use: Used as a small, comforting treat to elevate mood, provide multi‑textural sensory stimulation (smooth chocolate, chewy raisins, crunchy hazelnuts), and evoke positive memories in patients receiving palliative care, those with mild to moderate depression, or individuals with dementia.

5. Quick Energy Boost with Sustained Release for Pre‑Rehabilitation Fuel

SECONDARY USES

1. BASIC IDENTIFICATION ATTRIBUTES

Device Type: Solid milk chocolate confection with added raisins and hazelnuts.

Designation: Swiss Raisin & Hazelnut, Swiss Milk Chocolate with Raisins and Hazelnuts, Raisin Hazelnut Chocolate.

Cocoa Solids Minimum: ≥25 % (Swiss standard).

Milk Solids Minimum: 14‑23 % depending on brand.

Hazelnut Content: Typically 15‑25 % of total weight.

Raisin Content: Typically 15‑20 % of total weight.

2. TECHNICAL & PERFORMANCE PROPERTIES

Physical Form: Solid bar or block at room temperature (18‑20 °C) with visible, evenly distributed raisins and hazelnut pieces. Raisins are soft and chewy; hazelnuts are firm and crunchy.

Flavour Profile: Sweet, creamy milk chocolate with fruity, tangy notes from raisins and nutty, roasted flavours from hazelnuts.

Texture: Variable – smooth chocolate matrix with soft, chewy raisins and crunchy, firm hazelnut pieces.

Energy Density: Approximately 520‑550 kcal per 100 g; 52‑55 kcal per 10 g square.

Fat Content: 28‑33 g per 100 g (saturated 14‑18 g, monounsaturated 8‑12 g, polyunsaturated 2‑3 g).

Carbohydrate Content: 50‑55 g per 100 g (sugars 48‑52 g).

Protein Content: 6‑8 g per 100 g.

Fibre Content: 7‑9 g per 100 g (from raisins and hazelnuts).

Iron Content: Approximately 2‑3 mg per 100 g (from raisins and hazelnuts).

Magnesium Content: Approximately 40‑60 mg per 100 g (from hazelnuts).

Vitamin E Content: Approximately 5‑10 mg per 100 g (from hazelnuts).

Theobromine Content: Approximately 120‑160 mg per 100 g (diluted by inclusions).

Caffeine Content: Approximately 12‑16 mg per 100 g.

Shelf Life (unopened): 12‑24 months when stored at 14‑18 °C (57‑64 °F), away from direct sunlight and strong odours.

Packaging: Foil‑wrapped bars or individually wrapped pieces; available in boxes, bags, or bulk. Common sizes: 50 g, 100 g, 150 g, 200 g, 300 g.

Allergen Information: Contains milk and tree nuts (hazelnuts). May contain other tree nuts (almonds, walnuts, cashews, pistachios), peanuts, soya, sulphites (preservatives on some dried fruits), and traces of gluten (barley malt extract) due to shared production lines.

3. PHYSICAL & OPERATIONAL PROPERTIES

Preparation: No preparation required. Serve at room temperature (18‑20 °C) for best texture. Refrigeration causes hardening and dulls flavour; raisins may become firmer.

Usage Instructions: Unwrap and enjoy. Chew carefully due to hard hazelnut pieces and chewy raisins. Not suitable for patients with dysphagia or any condition requiring texture‑modified diets.

Storage Conditions: Store in a cool (14‑18 °C), dry, dark place, away from strong odours and direct sunlight. Avoid temperature fluctuations to prevent chocolate bloom. Once opened, store in an airtight container to prevent raisins from drying out.

Portion Size: Standard serving = 15‑20 g (approximately 3‑4 squares of a 100 g bar, 80‑100 kcal).

4. SAFETY & COMPLIANCE ATTRIBUTES

Regulatory Status: General food product. Complies with Swiss, EU, UK, FDA, and local food safety regulations for confectionery. Manufactured under GMP and HACCP.

Nutritional Caution: High in sugar and saturated fat. Patients with diabetes, hypertriglyceridemia, or obesity should use sparingly (≤15‑20 g per day) and account for sugars and fats in daily allowances.

Choking Hazard: Hard hazelnut pieces and chewy raisins pose a significant choking risk, particularly for young children, elderly patients with dysphagia, individuals with poor dentition, or those with cognitive impairment who may not chew adequately.

Dental Considerations: Raisins are sticky and can adhere to tooth surfaces, increasing caries risk. Hazelnut pieces may damage fragile teeth or dental restorations.

Quality Assurance: Premium Swiss manufacturers adhere to strict quality standards. Many brands use sustainable cocoa sourcing (UTZ, Rainforest Alliance, Fairtrade) and high‑quality hazelnuts (often from Italy, Turkey, or Spain).

5. STORAGE & HANDLING ATTRIBUTES

Storage: Keep unopened packaging in a cool, dark cupboard (14‑18 °C). After opening, store in an airtight container in a cool, dry place to prevent raisins from hardening and chocolate from absorbing odours.

Shelf Life: Refer to “best before” date on package.

Usage: Remove wrapper before serving. Do not give to patients with swallowing difficulties or poor dentition.

Inspection: Discard if mould, rancid odour, or significant colour change (green/grey) is observed. Rancid hazelnuts have a distinct bitter, paint‑like odour. Raisins that are excessively hard or crystallised may indicate age but are not harmful. White surface bloom on chocolate is not harmful.

1. SAFETY PRECAUTIONS

Milk allergy – contraindicated: Contains whole milk powder and skimmed milk powder. Patients with confirmed cow’s milk protein allergy should avoid this product.

Theobromine content – risk of side effects in sensitive individuals: Contains 120‑160 mg theobromine per 100 g. Excessive consumption (＞100 g daily) may cause nausea, headache, tremors, palpitations, and insomnia in sensitive individuals.

Migraine trigger – avoid in patients with known chocolate, nut, or dried fruit sensitivity: Chocolate, nuts (hazelnuts), and dried fruits (raisins) are all recognised migraine triggers in some individuals. Advise patients with a known history of migraine triggered by any of these foods to avoid.

Infant and toddler safety – not suitable for children under 3 years: Choking hazard from hazelnut pieces (hard) and raisins (chewy, sticky), plus high sugar, caffeine, and theobromine. Do not give to children under 3 years. For older children, supervise closely and break into small pieces.

2. FIRST AID MEASURES

Sulphite reaction (asthma symptoms): If a patient with known sulphite sensitivity develops wheezing, coughing, or shortness of breath after consumption, administer bronchodilator (if prescribed) and seek medical attention if symptoms persist or worsen.

Eye contact (melted chocolate): Rinse immediately with plenty of cool water for at least 15 minutes, holding eyelids open. If irritation persists, seek medical advice.

3. FIRE FIGHTING MEASURES

Extinguishing Media: Use foam, dry chemical, or carbon dioxide (CO₂) for chocolate‑nut‑fruit fires. Water may cause splattering of hot, burning material and may not effectively extinguish fat‑based fires.

Fire Response: For a small fire (e.g., chocolate in microwave or near stovetop), turn off heat source and use a fire extinguisher or smother with a pot lid (metal). Do not use water. For larger fires, evacuate and call emergency services.

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Primary Use: The raisin and hazelnut components contribute soluble and insoluble dietary fibre (approximately 7‑9 g per 100 g), which may help promote bowel regularity and soften stool in elderly, bedbound, or opioid‑treated patients suffering from chronic constipation.

Cocoa Solids Minimum: ≥25 % (Swiss standard).

Milk Solids Minimum: 14‑23 % depending on brand.

Hazelnut Content: Typically 15‑25 % of total weight.

Raisin Content: Typically 15‑20 % of total weight.

Physical Form: Solid bar or block at room temperature (18‑20 °C) with visible, evenly distributed raisins and hazelnut pieces. Raisins are soft and chewy; hazelnuts are firm and crunchy.

Energy Density: Approximately 520‑550 kcal per 100 g; 52‑55 kcal per 10 g square.

Fat Content: 28‑33 g per 100 g (saturated 14‑18 g, monounsaturated 8‑12 g, polyunsaturated 2‑3 g).

Carbohydrate Content: 50‑55 g per 100 g (sugars 48‑52 g).

Protein Content: 6‑8 g per 100 g.

Fibre Content: 7‑9 g per 100 g (from raisins and hazelnuts).

Iron Content: Approximately 2‑3 mg per 100 g (from raisins and hazelnuts).

Magnesium Content: Approximately 40‑60 mg per 100 g (from hazelnuts).

Vitamin E Content: Approximately 5‑10 mg per 100 g (from hazelnuts).

Theobromine Content: Approximately 120‑160 mg per 100 g (diluted by inclusions).

Caffeine Content: Approximately 12‑16 mg per 100 g.

Shelf Life (unopened): 12‑24 months when stored at 14‑18 °C (57‑64 °F), away from direct sunlight and strong odours.

Packaging: Foil‑wrapped bars or individually wrapped pieces; available in boxes, bags, or bulk. Common sizes: 50 g, 100 g, 150 g, 200 g, 300 g.

Preparation: No preparation required. Serve at room temperature (18‑20 °C) for best texture. Refrigeration causes hardening and dulls flavour; raisins may become firmer.

Storage Conditions: Store in a cool (14‑18 °C), dry, dark place, away from strong odours and direct sunlight. Avoid temperature fluctuations to prevent chocolate bloom. Once opened, store in an airtight container to prevent raisins from drying out.

Portion Size: Standard serving = 15‑20 g (approximately 3‑4 squares of a 100 g bar, 80‑100 kcal).

Nutritional Caution: High in sugar and saturated fat. Patients with diabetes, hypertriglyceridemia, or obesity should use sparingly (≤15‑20 g per day) and account for sugars and fats in daily allowances.

Storage: Keep unopened packaging in a cool, dark cupboard (14‑18 °C). After opening, store in an airtight container in a cool, dry place to prevent raisins from hardening and chocolate from absorbing odours.

Theobromine content – risk of side effects in sensitive individuals: Contains 120‑160 mg theobromine per 100 g. Excessive consumption (＞100 g daily) may cause nausea, headache, tremors, palpitations, and insomnia in sensitive individuals.

Eye contact (melted chocolate): Rinse immediately with plenty of cool water for at least 15 minutes, holding eyelids open. If irritation persists, seek medical advice.