Chocolate egg "cement tile" – 145 g – Milk

An inexhaustible source of inspiration, the decor of the historic boutique is at the origin of the creation of this beautiful Easter egg. A gourmet evocation of the iconic cement tile that adorns the floor of 35 rue du faubourg Montmartre and here sprinkles the shiny and crunchy shell of this 36% milk chocolate mold, garnished with dry fritters and small praline eggs.

145 g – 10 cm

To best preserve the quality of our chocolates, store them at a temperature close to 18°C, in their original packaging, away from humidity, air and light. To make the most of their freshness, we recommend consuming them within 4 weeks of purchase.

Milk, dark and white chocolate molding. Ingredients: milk chocolate cocoa minimum 36% (sugar, cocoa butter, whole milk (powder), cocoa paste, vanilla powder, emulsifier: soy lecithin), dark chocolate cocoa minimum 65% (cocoa paste, sugar, cocoa butter, vanilla powder, emulsifier: soy lecithin), white chocolate (sugar, cocoa butter, whole and skimmed milk (powder), vanilla powder, emulsifier: soy 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), raising agent: E500ii, emulsifier: sunflower lecithin, antioxidant: E306), hazelnut, cocoa butter, cocoa paste, whole and semi-skimmed milk (powder), glucose syrup, lactose, maltodextrins, vanilla (powder) and extract), emulsifier: soya lecithin. Made in a factory using pistachios, walnuts and sesame. Nutritional values per 100g: Energy: 2411kJ (580kcal), fat: 40g, of which saturated fatty acids: 24g, carbohydrates: 46g, of which sugars: 44g, proteins: 7.1g, salt: 0.1g. Keep dry and cool (18°C)

Pour 100g : Energie : 2411kJ (580kcal), matières grasses : 40g dont acides gras saturés : 24g, glucides : 46g dont sucres : 44g, protéines : 7,1g, sel : 0,1g.