Ingrédients: 42,8% dark chocolate chips with 52% minimum cocoa (cocoa paste, sugar, fat-reduced cocoa powder, emulsifier: lecithin, vanilla natural flavor), unrefined cane sugar, 11,4% hazelnut flavored caramel (glucose syrop, sugar, wholemilk powder, AOP Isigny unsalted butter (milk), grilled hazelnut (nuts), water, flavor, salt from Guérande, baking powder: sodium bicarbonate, emuldifier: sucroesters of fatty acids), cocoa powder, flavor (hazelnut), chocolate natural flavor.
Gourmet tips: add: 100g butter, 5 eggs. Preheat oven to 210°C (410°F). Remove the caramels. Over a large bowl, pour the ingredients with a colander in order to separate the chocolate chips. Heat the butter and chocolate chips heatproof bowl set over a pan of simmering water stirring well. In a large bowl containing the sugar and the flour, add the eggs. Stir. Then, add the mixture (chocolat+melted 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, sulfite, soy.