Ingredients: 42% dark chocolate chips with 50% minimum cocoa (cocoa paste, cane sugar, cocoa butter, emulsifier: soy lecithin) from France, Demerara brown sugar, wheat flour (gluten), 11% soft caramel with salted butter (glucose syrup, sugar, wholemilk powder, salted butter (milk) from Isigny AOP, water, salt from Guérande, vanilla natural flavor, baking powder: sodium bicarbonate, emulsifier: fatty acid sucrose esters).
Mix for 6 moelleux: add: 100g of butter, 5 eggs. Preheat oven to 210°C (410°F). 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 butter in a heatproof bowl set over a pan of simmering water stirring well. In the large bowl, add the eggs. Stir. Add the melted chocolate and butter. Stir until the mixture is consistent. Unwrap the caramels and melt them with a little bit of water in the microwave for a few seconds . Butter and flour 6 ramekins. Spoon the mixture into the ramekins 2/3 full and add a teaspoon of caramel in the center. Bake for about 10 to 15 minutes.
Store in a dry place and away from light.
Possible traces of nuts, gluten, mustard, sesame, milk, eggs, sulfites, soy.