£4.50 – £6.00
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They are small but not so easy to make. The master chocolatiers need at least eight days to make these little eggs flavoured with rum liqueur. The syrup pouring, made with cane sugar from Reunion Island, is probably the most delicate step during the preparation of these chocolates. After passing (during quite a long time!) through a lukewarm proofer, these very fragile shapes slightly crystallize. These small syrup balls need to be dipped in a layer of dark chocolate.
It is necessary to wait a few minutes so that the liquid syrup which is inside melts the crystallized sugar, which served as a shell. The ultimate step consists of applying a thin layer of varnish to finish off these strong-tasting eggs.
Net weight: 150g (Casual), 90g (Kraft)
Shelf life: 3 months
Ingredients: chocolate 55% (cocoa mass, sugar, hazelnuts paste, cocoa butter, emulsifier (soya lecithin), vanillin, sugar, water, arabic gum, flavours, glucose syrup, gelling agent (agar-agar), glazing agents (shellac: E904).
Allergy advice: for allergens, see the ingredients in bold. May also contain traces of almond, milk and egg albumen.
Nutritional information (for 100g):
- Energy 475kcal/1993kJ
- Fat: 20,50g
- of which saturates: 12g
- Carbohydrates: 68,1g
- of which sugars: 58g
- Protein: 4,6g
- Salt: 0,0065g