Lotte Kancho is one of Korea's most iconic chocolate cream-filled biscuits. Small, round biscuits made from wheat flour are filled with sweet chocolate cream — crispy on the outside and smooth with a rich chocolate flavour on the inside. The concept is similar to European treats like Kinder Schoko-Bons or chocolate-filled cookies, but Kancho stands out for its distinctively crispy biscuit texture and sweet milk chocolate aroma. In Korea, it is a beloved national snack enjoyed by children and adults alike, with a history spanning several decades. The 42g single-serve pack makes it easy to enjoy on the go.

Kancho contains a number of major allergens that must be declared under EU Regulation (EU) No 1169/2011. Please check carefully: ① Gluten (wheat flour 39%) ② Milk and dairy products (whole milk powder, lactose, whey powder, milk fat, milk cream, sodium caseinate, etc. — present in significant quantities) ③ Peanut (peanut powder — used as a direct ingredient, not merely a cross-contamination risk) ④ Nuts (almond powder — used as a direct ingredient) ⑤ Soy (soy lecithin, tocopherol). In particular, peanut and almond are directly included as product ingredients rather than trace contaminants — anyone with an allergy to these ingredients should not consume this product.

No, Kancho is not suitable for either vegetarians or vegans. It contains a variety of animal-derived dairy ingredients including whole milk powder, whey powder, milk fat, milk cream, sodium caseinate (derived from milk), and lactose, making it incompatible with a vegan diet. The presence of animal-derived ingredients also makes it unsuitable for strict vegetarian diets. It does not carry halal certification and is therefore not recommended for those following a halal diet. It is also not a gluten-free product.

Absolutely! Kancho is delicious on its own, but it can also be used in a variety of ways. One of the most popular ideas is to crush it and use it as a topping on ice cream — the crunchy texture and chocolate flavour work wonderfully together. It can also be sprinkled like a crumble over yoghurt or mousse desserts. Pairing it with warm milk or hot chocolate softens the biscuit slightly for a different eating experience. In Europe, it can also be used as a crust base for cheesecakes or crushed into chocolate truffle coatings for a creative twist.

Kancho should be stored in a cool, dry place away from direct sunlight. As a chocolate cream-filled biscuit, exposure to high temperatures (above 25°C) may cause the filling to melt or the biscuit to become soft. During summer months, storing it in a cool indoor space or in the vegetable compartment of a refrigerator is recommended (note: condensation after refrigeration may cause sogginess, so seal the pack tightly before refrigerating). Once opened, transfer to a resealable container or zip-lock bag and consume promptly to preserve the best crunch. Please refer to the date printed on the packaging for the exact best-before date.