Ingrédients: wheat flour from France (gluten), cane sugar, 17,6% dark chocolate chips with 50% minimum cocoa (cocoa paste, cane sugar, cocoa butter, emulsifier: soy lecithin) vanilla, sodium bicarbonate, disodium disphophate.
Gourmet tips: add: 2 eggs, 90g butter. Preheat the oven to 200°c (390°F). Remove the vanilla pod. Pour the ingredients into a large bowl. Cut the vanilla pod in two lengthwise. and scrape the seeds free from both sides with the edge of a knife. Add the vanilla seeds and the eggs into the large bowl and stir. Heat the butter. Add the melted butter and stir until the mixture is consistent. Pour it in a buttered mini madeleines pan. Bake for about 8 minutes at 200°C (390°F).
Store in a dry place and away from light.
Possible traces of nuts, gluten, mustard, sesame, milk, eggs, sulfite, soy.