Apple Caramel Square

Caramelized apple bits 28%: caramelized apple bits (apple bits 81%, cream caramel 9.8% (sugar, liquid cream, wheat glucose-fructose syrup, butter, water, salt, acidity regulator: citric acid), water, brown sugar of cane, caramel (sugar)), caramel (sugar, wheat or corn glucose syrup, water).

Almond chocolate crunchy base 22.4%: praline almonds paste 59.4% (almonds 60%, sugar), milk chocolate 27% (sugar, cocoa butter, cocoa mass, whole milk powder, emulsifier: soya lecithin, vanilla natural aroma), rice crispies (rice flour, sugar, barley malt, salt).

Caramel mousse 18.7%: cream (cream, stabilizing agent: carrageenan), whole milk, salted butter caramel 16.3% (wheat or corn glucose-fructose syrup, sugar, salted butter 12%, water), egg yolk, water, sugar, beef gelatine.

Cooked apple mousse 18.7%: caramel and cinnamon cooked apple puree 44.6% (apple 72.1%, caramel 15%, sugar, cinnamon 0.1%, anti-oxidant: ascorbic acid), cream (cream, stabilizing agent: carrageenan), icing (contains potato flour), water, beef gelatine.

Biscuit 9%: whole egg, almond in powder, icing (contains potato flour), egg white, wheat flour (wheat flour, wheat gluten, bean flour), sugar, butter, egg white in powder (egg white, stabiliser: xanthan gum).

Decoration 3.2%: ivory velvet (sunflower oil, sugar, cocoa butter, skimmed milk in powder, butter oil, emulsifier: soya lecithin, vanilla natural aroma), glazing (sugar, water, wheat glucose, gelling agent: pectin, acidifier: citric acid), sunflower oil, dark velvet (sunflower oil, cocoa mass, sugar, cocoa butter, emulsifier: soya lecithin, vanilla natural aroma).

May contains traces of other nuts, celery, mustard.

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