Ingrédients: 55,5% dark chocolate chips with 50% minimum cocoa (cocoa paste, cane sugar, cocoa butter, emulsifier: soy lecithin), unrefined, cane sugar, cocoa butter, wheat flour from France (gluten), 13,8% candied pecan (pecan (nuts), sugar), baking powders: sodium bicarbonate and diphosphate.
Gourmet tips: add: 13 eggs and 100g of butter. Preheat oven to 180°C (350°F). Butter and flour the mould. Pour the preparation into a large bowl with a colander in order to remove the chocolate chips and the candied pecan. Remove the caramels. Over a large bowl, strain the mix over a colander in order to seperate the chocolate chips from the rest of the mix. Heat the chocolate chips and the candied butter. In the large bowl, add the eggs and stir. Add the melted chocolate, candied pecan and butter. Stir. Pour the preparation into the mould. Bake for about 13 minutes to 180°C (350°F).
Store in a dry place and away from light.
Possible traces of nuts, gluten, mustard, sesame, milk, eggs, sulfite, soy.