Chocolate and Caramel “Velvet” Dessert

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

Dark chocolate mousse 31% : cream (cream, stabilizing agent : carrageenan), dark chocolate 25,6% (cocoa paste, sugar, cocoa butter, emulsifier: soya lecithin, vanilla natural flavour), liquid sugar (sugar, water), egg yolk.

Cocoa biscuit 19.4%: icing sugar (contains potato starch), egg white (contains stabilizing agents (guar gum, xanthan gum)), butter, almonds in powder, wheat flour (wheat flour, wheat gluten, bean flour, enzymes), cocoa in powder 3.1%, inverted sugar syrup, raising agents (disodium diphosphate, sodium hydrogen carbonate, wheat flour).

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

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

May contain traces of other nuts.

Take the dessert out of packaging, place in plate at 0+4°C and thaw for about 2 hours before serving. After defrosting, consume within 48 hours.