I use a fine grade of chocolate for all the shells on my chocolates (Callebaut, for those who care).
Unsweetened chocolate, sugar, cocoa processed with alkali, soy lecithin as an emulsifier, natural vanilla, may contain milk
Sugar, cocoa fat, dry whole milk unsweetened chocolate, soy lecithin as an emulsifier, natural vanilla
Sugar, cocoa fat, dry whole milk soy lecithin, natural vanilla
Dark ganache is made from semi-sweet chocolate (sugar, chocolate, cocoa butter, milk fat, soy lecithin, natural flavors, may contain peanuts), half-and-half (milk, cream), karo syrup (a high fructose corn syrup), and natural and artificial flavorings.
White ganache is made from white chocolate (or couverture for purists), half-and-half, karo syrup (a high fructose corn syrup), and natural and artificial flavorings.
I also make some chocolates that have a fondant style filling. This is made from sugar, half-and-half (milk, cream), and natural and artificial flavorings.
Some chocolates contain other products such as nuts, pretzels, or peanut butter.
My chocolates are made in a facility that uses peanuts and tree nuts.
The nuts I commonly use walnuts, peanuts, almonds, and cashews. Allergens from these can be contained in any chocolate I produce. I may also, from time to time, use other nuts.
My chocolates are made in a facility that uses dairy products.
I use half-and-half in the fillings to my chocolates.
My chocolates may contain soy lecithin.
The chocolate I use in dark ganache fillings contains soy lecithin.