Mixture of 2 types of dark chocolate eggs:
– Grand Cru 70% Guanaja: Origin chocolate with the unique aroma of its terroir, with notes of bitter cocoa nibs.
– Dark chocolate with gianduja and cocoa nibs: smooth and creamy recipe with a delicate hazelnut note and crispy nibs.
With know-how and creativity, Valrhona has been writing the story of an incomparable, exceptional chocolate taste since 1922.
Grand Cru 70% Guanaja:
Cocoa beans, sugar, butter concentrate (MILK), cocoa butter, glucose syrup, condensed MILK, stabilizer: sorbitol, water, invert sugar, emulsifier: sunflower lecithins, natural vanilla extract.
dark with gianduja and cocoa chips:
Sugar, cocoa beans, HAZSELNUTS 14%, cocoa butter, WHOLE MILK POWDER, cocoa bean chips roasted 3.5%, butter concentrate, natural vanilla extract, emulsifier: sunflower lecithins.
May contain gluten, nuts, eggs and soy.
