Coffret Mise en Seine

Conservation & composition

Pralines and Gianduja: 58.7% praline (sugar, almonds, hazelnuts, milk powder), caramelized almonds 16.5% (almonds, sugar), dark chocolate couverture, milk chocolate couverture (sugar, butter cocoa, whole milk powder, cocoa mass, emulsifier: soy lecithin, natural vanilla flavor); dark-colored couverture chocolate (cocoa mass, sugar, cocoa butter, emulsifier: soy lecithin, natural vanilla flavor), 23.5% praline (sugar, almonds, hazelnuts), sugar, milk chocolate, glucose syrup, roasted almonds, butter, aroma. Praline chocolate in the shape of a cannelé: Dark couverture chocolate * (cocoa mass, sugar, cocoa butter, emulsifier: soy lecithin, natural vanilla flavor), sugar, almonds 14.5%, hazelnuts 14.5%, chocolate milk cover (sugar, cocoa butter, whole milk powder, cocoa mass, emulsifier: soy lecithin, natural vanilla flavor), butter. * Dark chocolate coating: minimum 70% cocoa. Beggars: Milk chocolate blanket (sugar, cocoa butter, whole milk powder, cocoa mass, emulsifier: soy lecithin, natural vanilla flavor), dried fruit 34% (Golden raisins (grapes, sunflower oil not hydrogenated, preservative: E220 (SULPHITES), almonds, hazelnuts, walnuts, pistachios) * Cocoa milk chocolate 33% minimum 

Possible traces of allergens: sesame, nuts, cereals containing gluten, sulphites, milk and milk, egg and soy products.