Garnished Easter chocolate egg

Black egg 66%

Cocoa mass, sugar, cocoa butter, almondbrown sugar, creaminvert sugar, glucose syrup, non-pork gelatin, buttercocoa powder, Bourbon vanilla pods

Energy value per 100 g: 2450.94 kj / 586.35 kcal - Fat: 41.31 g of which saturated fatty acids 23.72 g - Carbohydrates: 44.13 g of which sugars 42.46 g - Protein: 7.65 g - Salt: 0.19 g

Milk egg 39%

Sugar, cocoa butter, milk cocoa mass, hazelnut, brown sugar, creaminvert sugar, glucose syrup, non-pork gelatin, buttercocoa powder, powdered sugar, emulsifier: rapeseed lecithin, Bourbon vanilla pods

Energy value per 100 g: 2450.94 kj / 586.35 kcal - Fat: 41.31 g of which saturated fatty acids 23.72 g - Carbohydrates: 44.13 g of which sugars 42.46 g - Protein: 7.65 g - Salt: 0.19 g

White egg 36%

Sugar, cocoa butter, milk cocoa mass, hazelnut, brown sugar, creaminvert sugar, glucose syrup, non-pork gelatin, buttercocoa powder, powdered sugar, emulsifier: rapeseed lecithin, Bourbon vanilla pods

Energy value per 100 g: 2542.29 kj / 608.2 kcal - Fat: 43.49 g of which saturated fatty acids 26.72 g - Carbohydrates: 47.77 g of which sugars 47.76 g - Protein: 6.31 g - Salt: 0.24 g

Allergens

Lactose, nuts

Possible traces

Gluten, egg

Accompany your tasting with an unsweetened or slightly sweetened hot or cold beverage, so that you can fully distinguish and savor each of your treats. When you're about to devour several chocolates, it's best to start with the least intense in cocoa, gradually moving on to fruitier, spicier and bitter notes. La chocolaterie de Basile et Téa wishes you a moment of pure pleasure to savor as a connoisseur, with friends or as a gift idea!

Store in a dry place, away from light and odors, between 10°C and 18°C, in original packaging.

Avoid the fridge; otherwise, protect your treats in a hermetically sealed package and take them out at room temperature at least 15 minutes before eating.

Best consumed within 4 months of purchase.