Add chocolate and butter to create a crispy base or filling for cakes.
Wheat flour, sugar, vegetable fat (copra), vegetable oil (rapeseed), skimmed milk powder, concentrated butter (milk), vanilla flavouring, salt, emulsifier: lecithins, barley malt extract, colour: paprika extract (E160c).
Store in cool dry place
6-inch method: Dissolve 15g of black chocolate, add 30g of hazelnut paste and mix well, finally add 30g of crispy chips, mix well, press it on cardboard, freeze it and then sandwich it in the sponge cake.