Pont Neuf Square

Chocolate sauce 26.2%: liquid sugar (sugar, water), whole milk, creme fraiche, cocoa powder, wheat glucose syrup in powder, invert sugar syrup, chocolate powder 3.9% (sugar, cocoa in powder), water, gelling agent: pectin.

Brownie 24.5%: sugar, whole egg, wheat flour (wheat flour, wheat gluten, bean flour), cocoa mass, butter, salt.

Chocolate hazelnut crunchy base 24.3%: praline hazelnut 54% (hazelnut  50%, sugar), broken lace pancake (wheat flour, sugar, vegetable fat (palm, copra), inverted sugar syrup, skimmed milk in powder, concentrated butter, salt, emulsifier: colza lecithin, vanilla flavour, barley malt extract, colouring: paprika extract), milk chocolate 13.5% (sugar, cocoa butter, cocoa mass, whole milk in powder, emulsifier: soya lecithin, vanilla natural flavour), butter.

Dark chocolate mousse 22.8%: liquid cream (cream, stabilizinr agent: carrageenans), dark chocolate 33.9% (cocoa mass, sugar, cocoa butter, emulsifier: soya lecithin, vanilla natural flavour), egg yolk, water, skimmed milk in powder, wheat glucose syrup in powder.

Decoration 2.2%: 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).

May contain traces of other nuts.

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.