Chocolate Caramel Paving Dessert

Caramel creamy 35.4%: cream (cream, stabilizing agent: carrageenan), caramel 21.9% (sugar, wheat and maize glucose-fructose syrup, water), whole milk, egg yolk, sugar, slightly salted butter (pasteurized cream, lactic ferments, salt), thickener: carrageenan, wheat starch, pork gelatin, gelling agent: pectin, salt.

Dark chocolate mousse 31%: cream (cream, stabilizing agent: carrageenan), dark chocolate 25.6% (cocoa mass, sugar, cocoa butter, emulsifier: soya lecithin, vanilla natural flavour), liquid sugar (sugar, water), egg yolk.

Cocoa biscuit 19.4%: icing (contains potato starch), egg white, butter, almonds in powder, wheat flour (wheat flour, wheat gluten, bean flour), cocoa powder 3.1%, invert sugar syrup, baking powder (disodium dihydrogen pyrophosphate, sodium acid carbonate, wheat flour).

Caramel sauce 10.6%: caramel paste 97.1% (sweetened condensed skimmed milk, sugar, water, wheat glucose syrup, concentrated butter, gelling agent: pectin, preservative: potassium sorbate, salt, flavour), water, pork gelatin.

Decoration 3.6%: dark velvet (sunflower oil, cocoa mass, sugar, cocoa butter, emulsifier: soya lecithin, vanilla natural flavour), icing (sugar, water, wheat glucose syrup, gelling agent: pectin, acidifier: citric acid), dark chocolate (cocoa mass, sugar, cocoa butter, emulsifier: soya lecithin, vanilla natural flavour).

May contain traces of other nuts.

Take the desserts out of packaging, place on plate and thaw for about 2 hours at 0+4°C. This dessert is best served chilled but not frozen.