Ingredients:
Filling: Whipping cream 35% (cream, milk, carrageenan, cellulose gel, cellulose gum) • Dark chocolate 64% (unsweetened chocolate, sugar, cocoa butter, soy lecithin, natural vanilla flavor) • Sugars (sugar, glucose syrup, brown sugar) • Dark chocolate 54% (cocoa mass, sugar, cocoa butter, soy lecithin, natural vanilla flavor) • Butter (milk) • Sweetened condensed milk (evaporated milk, liquid sugar, lactose) • Water • Gelatin • Soy lecithin • Almond powder • Wheat flour (gluten) • Cocoa powder (cocoa, alkali) • Salt. Shortcrust pastry: Wheat flour (gluten) • Butter (milk) • Sugars (icing sugar) • Eggs • Almond powder • Soy lecithin. Decoration: Chocolate decoration (cocoa mass, sugar, cocoa butter, soy lecithin, natural vanilla flavor).

Contains: Wheat (gluten), milk, eggs, soy, almonds.
May contain: Other nuts.

Store in the freezer (-18°C) for 6 months.
Store in the refrigerator (4°C) for 4 to 5 days after defrosting.

Store in the refrigerator (4°C) for 4 to 5 days after defrosting.

Family
If frozen, place the pie on a plate and let thaw for 20 to 30 minutes.
Chef's tip: To crisp up the pastry, place the pie on a baking sheet, unwrapped, for 2-3 minutes in an oven preheated to 350F.

Individual
If frozen, place the tartlet on a plate and let defrost for 20 to 30 minutes.
Chef's tip: To crisp up the pastry, place the tartlet on a baking sheet, unwrapped, for 2-3 minutes in an oven preheated to 350F.