The Easter hen – Dark

Milk, dark and white chocolate molding
Ingredients: MILK chocolate cocoa minimum 36% (sugar, cocoa butter, whole MILK powder, cocoa mass, vanilla powder, emulsifier: SOY lecithin), dark chocolate cocoa minimum 65% (cocoa mass, sugar, cocoa butter , vanilla powder, emulsifier: SOYA lecithin), white chocolate (sugar, cocoa butter, whole and skimmed MILK powder, vanilla powder, emulsifier: SOYA 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), baking powder : E500ii, emulsifier: sunflower lecithin, antioxidant: E306), HAZELNUTS, cocoa butter, cocoa mass, whole and semi-skimmed MILK powder, glucose syrup, LACTOSE, maltodextrin, vanilla (powder and extract), emulsifier: lecithin of SOY
Made in a workshop using other nuts (pistachio, walnut) and sesame

In order to best preserve the quality of our chocolates, keep them at a temperature close to 18°C, in their original packaging, away from humidity, air and light.

In order to make the most of their freshness, we recommend that you consume them within 4 months of your purchase.