Retro Sugar Coated Chocolate Buttons


Retro party chocolate buttons for favours at your weddings and other special events

Choose a bag of 100 or 1kg box (approx 1000)



Luxury quality Italian wedding favour chocolate buttons are very tasty with a smooth crispy shell. These sugar coated shelled sweets are of a circular shape coupled with a luxury dark chocolate filling.

Available in both silver and gold to add a touch of style and sophistication to your extra special events. These metallic chocolate buttons are great for adding into contemporary design favour boxes,  or organza bags to make a traditional bomboniere. Additionally, leave loose to add a splash of instant colour to your wedding venue or candy cart.

While retro chocolate buttons remain a firm favourite for wedding favour chocolate they are very versatile and seen at civil ceremonies, special silver or golden wedding anniversaries and other events. Large buttons are available in pink, blue and white which are popular for baby showers or Christenings, First communions or Confirmations.

Chocolate buttons measure approx. 1.5cm wide.
We offer two options for ease of ordering to meet your needs. Choose a bag of 100 supplied in a grip seal bag or a 1kg sealed box which has approximately 1000 chocolate buttons depending on batch.
Ingredients for Silver and Gold Chocolate Buttons
Inside:Dark Chocolate (37%):(Sugar- Cocoa Mass – Cocoa butter – Emulsifying:Soya Lecithin-Flavourings)
Outside:  Sugar (54%), Rice Starch, Thickening:(Arabic Gum),gelatin, Malto-Dextrin. Coating agent: Carnauba wax.
Colourings: Silver E171-E174, Gold E171-E174-E100
Might contain traces of: Milk, Dry Fruit, Peanuts. GLUTEN FREE.


  • Store at room temperature max 20°C, keep dry and preferably in a dark place.
  • Made in Italy.
  • Long best before dates of approximately 18 months.
  • Please note colours may vary slightly as a result of photography/screen lighting and manufacture batches.

If you have any questions at all or need exact dating please do not hesitate to contact us.


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