Chocolate – Raspberry Diamond

Chocolate mousse 55%: 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.

Raspberry filling 29%: raspberry puree 34% (raspberries 90%, sugar), raspberry pieces 22.1%, water, sugar, whole raspberries 7.4%, invert sugar syrup, gelling agent : pectin, concentrated lemon juice.

Chocolate-hazelnut crunchy base 11%: praline-hazelnut paste 59.4% (hazelnuts 50%, sugar), milk chocolate 27% (sugar, cocoa butter, cocoa mass, whole milk powder, emulsifier: soya lecithin, vanilla natural flavour), crispy rice (rice flour, sugar, barley malt extract, salt).

Decoration 5%: 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), icing (sugar, water, wheat glucose syrup, gelling agent: pectin, acidifier: citric acid), chocolate breaks (coco mass, sugar, cocoa butter, emulsifier: soya lecithin, vanilla natural flavour), cocoa powder, sugar, gelling agent: pectin.

May contain traces of other nuts.

Take the Diamond out of packaging, place on plate and thaw in refrigerator for about 4 hours. This dessert is best served chilled but not frozen.