Chocolate “Emotion” Dessert

Chocolate cream 78.4%: dark chocolate 30.9% (cocoa mass, sugar, cocoa butter, emulsifier: soya lecithin, vanilla natural flavour), whole milk, cream (cream, stabilizing agent: carrageenaan), sugar, egg yolk.

Chocolate-hazelnut crunch 13.7%: dark chocolate 46.4% (cocoa mass, sugar, cocoa butter, emulsifier : soya lecithin, vanilla natural flavour),  hazelnut praline paste 29% (hazelnuts 50%, sugar), broken lace pancakes (wheat flour, sugar, non-hydrogenated vegetable fats (palm, copra), invert sugar syrup, skimmed milk powder, concentrated butter, salt, emulsifier : colza lecithin, vanilla flavour, barley malt extract, colouring: paprika extract), sunflower oil, hazelnut paste 2.9%.

Dark chocolate coating 6.3%: dark chocolate 90.9% (cocoa mass, sugar, cocoa butter, emulsifier: soya lecithin, vanilla natural flavour), sunflower oil.

Decoration 1.6%: roasted cocoa bean, cocoa powder, sugar, wheat starch, vegetable palm fat.

May contain traces of other nuts.

Take the dessert out of packaging, place on plate at 0+4°C and thaw for about 4-5 hours before serving. After defrosting, consume within 48 hours.