An innovative desert for our laboratory: the first to use type 1 flour that confers an unmistakable fragrance and rustic scent. The sweet combination of apricots and chocolate is exalted by the topping, an intense shower of cocoa nibs that balances the flavours and exalts the authenticity of the ingredients.
Type “01” soft wheat flour, candied apricots (16%), butter, pasteurised egg yolks, sugar, dark chocolate (cocoa beans, sugar, cocoa butter, emulsifier: soy lecithin, natural vanilla extract) (6%), natural mother yeast (type “00” soft wheat flour, water), acacia honey, candied orange paste, whole powdered milk, salt, Madagascar bourbon vanilla beans.
Topping: cocoa nibs (toasted and crushed cacao beans), pasteurised egg whites
Contains: gluten, lactose, eggs. Produced in a factory that handles nuts and milk derivatives.
Store in a cool dry environment far from sources of heat.
1541 kJ - 368 kcal
Our artisanal desserts blend a dash of personal taste with our mother yeast.
We use only quality ingredients, researched and selected with care.
We add no aromas, colouring agents, preservatives or chemical emulsions because they are simply not for us.
We candy our fruits using only water and sugar according to the French method, which guarantees freshness and natural conservation.