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Ingrédients: Biscuit linzer (beurre, farine, sucre glace, fécule, jaune d'oeuf, sel) Gianduja (noisette, sucre, lait entier en poudre, beurre de cacao, fève de cacao, extrait naturel de vanille) chocolat noir 66% Caraïbes (fèves de cacao, sucre, beurre de cacao, extrait naturel de vanille, lécithine de soja, vanille, extrait naturel de vanille)
A conserver à l'abri de la lumière, de l'humidité et des odeurs, entre 14 et 18°C.
Boite de 10 pièces: 5 au caramel (rond), 5 au gianduja (carré)
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Des biscuits Linzer, croustillant avec une pointe de sel, accueillent un savoureux rond de caramel ou un gourmands carré de gianduja, le tout enrobé d'un chocolat noir intense de Caraïbes.
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Allergènes: gluten, oeufs, lait, fruit à coque, soja, orge.
Conseil de dégustation: Sortir 10 minutes avant la dégustation
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Cette nouvelle bûche signature sera sous le signe du chocolat. Elle se compose d'un biscuit croustillant au chocolat, d'un pain de gènes, un onctueux coeur gianduja vient sublimer une intense mousse au chocolat noir 70% origine Pérou.
Disponible à partir du 23 décembre.
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