Chocolate and hazelnut cookie mix : wheat flour (gluten) from France, 22% chocolate chips with 50% minimum cocoa (cocoa paste, cane sugar, cocoa butter, emulsifier: soy lecithin), Demerara brown sugar, unrefined cane sugar, vanilla, 0.4% hazelnut powder (nuts), 0.1% flavor (hazelnut).
Moelleux mix with Valrhona™ chocolate and caramel with salted butter from Isigny: 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).
Chocolate and hazelnut cookie mix : add: 130 g of melted butter, 2 eggs. Preheat oven to 200°C (390°F). Pour the mix into a large bowl. Remove the vanilla beans. Cut the vanilla beans in two lengthwise and scrape the seeds free from both sides with the edge of a knife. Add the vanilla seeds to the large bowl. In another bowl, batter the melted butter and the eggs. Pour the mixture into the large bowl. Stir until the dough is consistent. Slightly roll the dough into balls. Place the cookies on a baking sheet. Bake for 10 to 15 minutes. Cool on a wire rack.
Moelleux mix with Valrhona™ chocolate and caramel with salted butter from Isigny: 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 cool place.
Possible traces of nuts, gluten, mustard, sesame, milk, eggs, sulfite, soy.