For this Colomba Easter cake, we have chosen candied tangerine paste and peels, delicately processed to conserve this fruit’s intensely flavored essential oils. In the mixture, sweet, fragrant tangerines encounter rare, precious Ecuador dark chocolate, with its delicate, distinctive flavor.
|Energy||kJ 1631 - kcal 389|
|of which Saturates||8,3g|
|of which Sugars||30g|
% RI*: Reference intake for an average adult: 8400kJ/2000kcal.
The values given are for guidance only. Nutritional requirements may vary with age, gender, physical activity and other factors.
wheat flour, hazelnut icing 10.8% (sugar, wheat flour, peanut oil, hazelnuts 7.2% corresponding to 0.8% of the total ingredients, rice flour, egg* white powder 0.2%, flavourings), butter, extra dark chocolate chips 7.7% [cocoa paste, sugar, emulsifier: (soya) lecithins], sugar, fresh egg* yolk 7%, sugar grains, natural yeast (wheat flour, water), candied mandarin paste 5.7% (mandarin peels, glucose-fructose syrup, sugar), almonds, candied mandarin peels 2% (mandarin peels, glucose-fructose syrup, sugar), invert sugar syrup, fresh pasteurised milk 1.8%, emulsifiers: mono- and diglycerides of fatty acids; salt, natural flavourings.
May contain other tree nuts and soya.
Store in a cool and dry place.