Ingredients: 37% milk chocolate with minimum 35% cocoa (sugar, cocoa butter, wholemilk powder, cocoa paste, emulsifier: soy lecithin, vanilla natural flavour), violet flavoured sugar (unrefined cane sugar, 0.09% flavour (violet), carmine colouring agent E 120, blue colouring agent E 133), wheat flour (gluten), butterfly candy decor (sugar, rice flour, cocoa butter, thickening agent: gum tragacanth, natural colouring agent E101-E120, colouring agent E171, flavour. Contains sulfites), sodium bicarbonate, disodium diphosphate.
Preparation for approximately 12 cake pops: add : 1 egg, 60 g soft butter, 6 cl milk, 80 g cream cheese (350°F). Remove the bag. Pour the content of the bottle into a salad bowl and strain through a colander to separate the chocolate chips from the rest of the mixture. In a second salad bowl, mix the butter and egg. Add the contents of the first salad bowl to the second. Add the milk. Mix until the texture is consistent. Pour the mixture into a small cake pan. Bake for about 40 minutes. Once it is cooled down, crumble the cake. Add the cream cheese. Mix. With the palm of your hands roll into large peanut sized balls then store them for 1 hour in the refrigerator. Melt the chocolate chips. Completely soak the end of the sticks in the chocolate then plant them in the balls without piercing them. Fine-coat them in chocolate. Place the cake pops on a stand. Use a glass or slice a grapefruit in half, then turned it over and cover it with greaseproof paper for example.
Store in a dry place and away from light.
Possible traces of nuts, gluten, mustard, sesame, milk, eggs, sulfites, soy.