Dark Chocolate / Caramel Dessert

Dark chocolate mousse 40.9%: 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.

Caramel creamy preparation 35.1%: cream (cream, stabilizing agent: carrageenan), caramel 22% (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, gelling agent: pectin, salt.

Shortbread biscuit 9.9%: wheat flour (wheat flour, wheat gluten, bean flour), butter, sugar, almond powder, egg yolk, baking powder (disodium dihydrogen pyrophosphate, sodium acid carbonate, wheat flour), salt.

Caramel cream 9.4%: sweetened condensed skimmed milk, sugar, eau, wheat glucose syrup, concentrated butter, gelling agent: pectin, preservative: potassium sorbate, salt, aroma.

Decoration 4.7%: dark velvet (sunflower oil, cocoa mass, sugar, cocoa butter, emulsifier: soya lecithin, vanilla natural flavour), chocolate sauce (liquid sugar (sugar, water), whole milk,  crème fraiche, cocoa powder, wheat glucose syrup in powder, invert sugar syrup, chocolate in powder 3.9% (sugar, cocoa powder), water, gelling agent: pectin), dark chocolate (cocoa mass, sugar, cocoa butter, emulsifier: soya lecithin, vanilla natural flavour), colourings.

May contain traces of other nuts.

Take the desserts out of packaging, place on plate and thaw in refrigerator for about 3 hours. This dessert is best served chilled but not froze.