Gourmet tips: Add: 90g butter, 2 eggs.Pre-heat oven to 180°C (350°F). Remove the vanilla bean. Over a large bowl, strain the mix over a colander in order to seperate the chocolate chips from the rest of the mix. Melt the chocolate chips and the butter in a heatproof bowl set over a pan of simmering water stirring well. In the large bowl, add the eggs and stir. Add the melted chocolate and butter. Stir. Cut the vanilla bean in two lengthwise and scrape the seeds free from both sides with the edge of a knife. Add the vanilla seeds and stir. Pour the batter in a mold and bake for about 20 minutes. Leave to cool. Cut into squares.
Ingredients: wheat flour (gluten) from France , 43.8% dark chocolate with minimum 55% cocoa (cocoa paste, sugar, cocoa butter, emulsifier: soy lecithin, vanilla natural flavour), Demerara sugar, 14.6% hazelnuts (nuts), vanilla, sodium bicarbonate, disodium diphosphate.
Possible traces of nuts, gluten, mustard, sesame, milk, eggs, sulfites, soy.
Store in a dry place and away from light.
Prices are tax included