Pont Neuf Bar

Chocolate sauce 26.2%: liquid sugar (sugar, water), whole milk, creme fraiche, cocoa powder, wheat glucose syrup in powder, invert sugar syrup, chocolate powder 3.9% (sugar, cocoa powder), water, gelling agent: pectin.

Brownie 24.5%: sugar, whole egg, wheat flour (wheat flour, wheat gluten, bean flour), cocoa mass, butter, salt.

Chocolate-hazelnut crunchy base 24.3%: praline hazelnut 54% (hazelnuts 50%, sugar), broken lace pancakes (wheat flour, sugar, vegetable fat (palm, copra), invert sugar syrup, skimmed milk in powder, condensed butter, salt, emulsifier: colza lecithin, vanilla flavour, barley malt extract, colouring: paprika extract), milk chocolate 13.5% (sugar, cocoa butter, cocoa mass, whole milk powder, emulsifier: soya lecithin, vanilla natural flavour), butter.

Dark chocolate mousse 22.8%: liquid cream (cream, stabilizing agent: carrageenan), dark chocolate 33.9% (cocoa mass, sugar, cocoa butter, emulsifier: soya lecithin, vanilla natural flavour), egg yolk, water, skimmed milk powder, wheat glucose syrup in powder.

Decoration 2.2%: dark velvet (sunflower oil, cocoa mass, sugar, cocoa butter, emulsifier: soya lecithin, vanilla natural flavour), dark chocolate (cocoa mass, sugar, cocoa butter, emulsifier: soya lecithin, vanilla natural flavour).

May contain traces of other nuts.

Take the dessert out of packaging. Place on serving dish and thaw for about 3 hours in refrigerator. This dessert is best served chilled but not frozen.