Traditional dark chocolate gets its characteristic snap and smooth melt from a high proportion of cocoa mass and cocoa butter. This product also contains cocoa mass and cocoa butter, but it incorporates pea and pumpkin‑seed protein isolates as well as soluble fibres (corn fibre, oligofructose, inulin). These ingredients absorb moisture and alter the fat‑to‑solid ratio, resulting in a bar that is more substantial and less brittle. You will notice a softer bite and a denser mouthfeel—closer to a firm fudge than a crisp chocolate tile. The whole hazelnuts add crunch, but the matrix around them is intentionally less snappy to accommodate the added protein and fibre.
This texture is common in protein‑enriched confectionery because the functional ingredients do not behave exactly like cocoa solids. Storage conditions also affect texture: in warm weather the bar may become slightly softer, but this does not indicate spoilage. If you prefer a crisper snap, you can store the chocolate in a cool, dry place (around 18 °C). Do not refrigerate it, as condensation can cause sugar bloom and further soften the bar.