Vanilla “Emotion” Dessert

Vanilla cream 68.4%: cream (cream, stabilizing agent: carrageenan), egg yolk, sugar, whole milk, thickener: carrageenan, wheat starch, vanilla bean 0.1%.

Chocolate-hazelnut crunchy base 21.1%: dark chocolate 46.4% (cocoa mass, sugar, cocoa butter, emulsifier :  soya lecithin, vanilla natural flavour), hazelnut praline paste 29% (hazelnuts 50%, sugar), broken lace pancakes (wheat flour, sugar, non-hydrogenated vegetable fats (palm, copra), inverted sugar syrup, skimmed milk in powder, condensed butter, salt, emulsifier : colza lecithin, vanilla flavour, barley malt extract, colouring: paprika extract), sunflower oil, hazelnut paste 2.9%.

Dark chocolate coating 10.5%: dark chocolate 90.9% (cocoa mass, sugar, cocoa butter, emulsifier: soya lecithin, vanilla natural flavour), sunflower oil.

May contain traces of other nuts.

Take the dessert out of packaging, place on plate at 0+4°C and thaw for about 4-5 hours before serving. After defrosting, consume within 48 hours.