Chocolate Pistachio Influence

Chocolate mousse 53.9%: cream (cream, stabiliser : carrageenan), dark chocolate 25.6% (cocoa mass, sugar, cocoa butter, emulsifier: soya lecithin, vanilla natural flavour), liquid sugar (sugar, water), egg yolk.

Pistachio cream 20.7%: cream (cream, stabiliser : carrageenan), whole milk, egg yolk, sugar, pistachio paste 7.4% (sugar, pistachio paste, water, flavour), thickener: carrageenan, colouring agent: chlorophyllin (E141).

Decoration 20.2%: chocolate sauce (liquid sugar (sugar, water), whole milk, creme fraiche, cocoa powder, wheat glucose syrup in powder, inverted sugar syrup, chocolate powder 3.9% (sugar, cocoa powder), water, gelling agent : pectin), velvet (sunflower oil, cocoa mass, sugar, cocoa butter, emulsifier : soya lecihtin, vanilla natural flavour), green icing (icing (sugar, water, wheat glucose syrup, gelling agent : pectin, acidifier : citric acid), white chocolate (sugar, whole milk powder, cocoa butter, emulsifier : soya lecithin, vanilla natural flavour), colourings agent (chlorophyllin (E141), curcumin (E100))), dark chocolate (cocoa mass, sugar, cocoa butter, emulsifier : soya lecithin, vanilla natural flavour).

Cocoa biscuit 5.2%: sugar, liquid whole egg, liquid egg white, wheat flour (wheat flour, wheat gluten, bean flour), egg yolk, cocoa powder 9%, inverted sugar syrup.

May contain traces of other nuts and peanuts.

Take the desserts out of packaging, place on plate and thaw for about 2 hours at 0+4°C. This dessert is best served chilled but not frozen.