An original idea from JPH : mixing lolipop and bouchée.
Sugar, ALMONDS (19%), cocoa butter, MILK (12.99%), HAZELNUTS paste (12.18%), cocoa mass, fine crumbled biscuit (4.57%) (WHEAT flour, sugar, anhydrous MILK fat, MILK sugar, MILK proteins, salt, malt extract (BARLEY), raising powder: E500ii), HAZELNUT praline (3.04%) (HAZELNUTS, sugar), BUTTER, PISTACHIO paste (0,71%) %), emulsifier: SOY lecithin, vanilla.
Made in our laboratories that handle: eggs, fish gelatin, sesame.
Nutritional values for 100g: Energy: 2527kJ/608kcal, fats: 45g, of which saturated fatty acids: 20g, carbohydrates: 36g, of which sugars: 31g, proteins: 12g, salt: 0,17g.
An original idea from JPH : mixing lolipop and bouchée.
The result is a two-texture bouchée : first, the fondant almond praliné, second, an unctuous hazelnut cream, both coated with milk chocolate on a stick, easy to grab in any situation.
Conservation : 3 months at 18-20°C
Dimensions : 13 x 5 cm
Price per kilo : €127,50
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An original idea from JPH : mixing lolipop and bouchée.
