A 3.4-inch tall, three-quarter of a pound edible work of art. Framed with a scarce (2008 vintage) 73% intensely dark couverture from Bolivia with hints of licorice and dried fruit, it reveals a whole slow-roasted caramelized Piedmont hazelnut center with a foundation of finely textured French praliné and a 40% Ivory Coast milk chocolate cover. Layered above is a virtuoso swirl of salty Madagascar vanilla caramel.
Hazelnut, 73% dark chocolate cover (cocoa paste, sugar, cocoa butter, emulsifier : soya lecithin ), sugar, cream, 40% milk chocolate cover (sugar, cocoa butter, whole milk powder, cocoa paste, skimmed milk powder, emulsifier : soya lecithin, flavouring natural vanilla), glucose syrup, cocoa butter, water, butter, stabilizer : sorbitol, salt, invert sugar, bourbon vanilla bean, coloring agent E171, E555.
Hazelnut, soya, milk. May contain traces of other nuts with shell, sesame, nuts, sulfite.