Creme Egg Brownie bomb

£6.95

Our Creme egg Brownie bomb has a soft Fondant centre encased with our rich triple chocolate brownie then coated in Milk chocolate for good measure.

Why wait for Easter!

Serving suggestions
-You can microwave for 10-20 seconds depending on how gooey you like it and serve with cream, custard or ice-cream.
-Cut into chunks and use in an ice cream sundae with caramel sauce

Please note- Due to the nature of this product you will get slight colour variations and cracking in the shell.

INGREDIENTS

Triple chocolate brownie-Plain flour (wheat) eggs, sugar, butter (milk),cocoa powder, Dark chocolate (min cocoa70.5 %)sugar, fat reduced cocoa powder,cocoa mass, Emulsifier; (Soya) Lecithin, natural vanilla.white chocolate (milk) ( min cocoa 28% )sugar, cocoa butter, Whole (milk) powder, cocoa mass, Emulsifier;(Soya)Lecithin, natural vanilla.Milk chocolate (milk) (min 33.6% cocoa solids) sugar, cocoa butter, whole (milk) powder, cocoa mass, Emulsifier;(soya) lecithin, natural vanilla.
Chocolate coating-Milk chocolate (milk) (min 33.6% cocoa solids) sugar, cocoa butter, whole (milk) powder, cocoa mass, Emulsifier; (soya) lecithin, natural vanilla.

Fondant centre-sugar, Milk, Glucose syrup, cocoa butter, invert sugar syrup, dried whey (from Milk),cocoa mass, vegetable fats (palm, shea), Emulsifier (E442),Dried egg white, flavourings,colour (Paprika extract),milk chocolate: Milk solids 14% min, contains vegetable fats in addition to cocoa butter.

 

Allergen advice. For allergens, see ingredients in bold.
Allergens given are indicative only.

NUTRITION INFORMATION

Typical Valuesper 100gper 100g serving
Energy
Fat
    of which saturates
Carbohydrate
    of which sugars
Fibre
Protein
Salt

STORAGE

Our Brownie bombs are best kept in a cool dry room 8-15 degrees Celsius is best.
Our Creme egg bombs have a shelf life of two months, providing they are kept at the correct temperature.
Once cut open eat within 7 days.

5 in stock

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