Chocolate egg "cement tile" – 240 g – Milk

To best preserve the quality of our chocolates, store them at a temperature close to 18°C, in their original packaging, away from humidity, air and light. To make the most of their freshness, we recommend consuming them within 4 weeks of purchase.

Milk, dark and white chocolate molding. Ingredients: milk chocolate cocoa minimum 36% (sugar, cocoa butter, whole milk (powder), cocoa paste, vanilla powder, emulsifier: soy lecithin), dark chocolate cocoa minimum 65% (cocoa paste, sugar, cocoa butter, vanilla powder, emulsifier: soy lecithin), white chocolate (sugar, cocoa butter, whole and skimmed milk (powder), vanilla powder, emulsifier: soy lecithin). Praline frying: sugar, almond, finely crumbled biscuit (wheat flour, sugar, vegetable fat (sunflower, rapeseed), milk fat, whole milk sugar, milk proteins, salt, malt extract (barley), raising agent: E500ii, emulsifier: sunflower lecithin, antioxidant: E306), hazelnut, cocoa butter, cocoa paste, whole and semi-skimmed milk (powder), glucose syrup, lactose, maltodextrins, vanilla (powder) and extract), emulsifier: soy lecithin. Made in a workshop using pistachios, walnuts and sesame.

Nutritional values per 100g: Energy: 2411kJ (580kcal), fat: 40g, of which saturated fatty acids: 24g, carbohydrates: 46g, of which sugars: 44g, protein: 7.1g, salt: 0.1g. Keep dry and cool (18°C)

Made in a workshop using other nuts (pistachio, walnut) and sesame