Imperial Chocolate and Mandarin Dessert

Chocolate mousse 66.7%: 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.

Chocolate-hazelnut crunchy base 13.3%: praline-hazelnut paste 64.5% (hazelnuts 50%, sugar), broken lace pancakes (wheat flour, sugar, vegetable fat (palm, copra), invert sugar syrup, skimmed milk powder, concentrated butter, salt, emulsifier: colza lecithin, vanilla flavour, barley malt extract, colouring: paprika extract), milk chocolate 6.4% (sugar, cocoa butter, cocoa mass, whole milk powder, emulsifier: soya lecithin, vanilla natural flavour), cocoa butter.

Mandarin filling 10.7%: half crystallized mandarin 92.6% (mandarin 48%, sugar, water, acidity regulator: citric acid, stabilizing agents (carob seed, xanthan gum)), concentrated mandarin puree 3.7% (concentrated mandarin, mandarin and crystallized mandarin 8.9%, water, sugar, acidity regulator: citric acid, antioxidant: ascorbic acid), mandarin liqueur 3.7% (alcohol, water, sugar, natural mandarin flavour with other natural flavours).

Decoration 9.3%: dark velvet (sunflower oil, cocoa mass, sugar, cocoa butter, emulsifier: soya lecithin, vanilla natural flavour), cocoa icing (sugar, cocoa powder 35%, glucose-fructose syrup, water, gelling agent: pectin, acidity regulator: citric acid, preservative: potassium sorbate), dark chocolate (cocoa mass, sugar, cocoa butter, emulsifier: soya lecithin, vanilla natural flavour), orange angel-hair vermicelli (orange 80%, sugar, water, acidity regulator: citric acid, antioxidant: ascorbic acid).

May contain traces of other nuts, peanuts, celery.

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.