$15.00
Available product
Chocolates and Hazelnuts Spread
Chocolate hazelnut spread is made with 56% hazelnuts and 100% natural ingredients. You’ll love its creamy texture. Low in sugar and full of flavour, it can be spread on panettone or on the bread or cake of your choice.
Pecans Spread
This creamy spread contains 56% pecans, roasted and ground in our own facilities. The melted chocolates add that little je ne sais quoi of gourmandise that’s sure to seduce young and old alike.
Pistachios Spread
It’s the straightforward taste of pistachios roasted and slowly crushed in our facilities that will make you fall in love with this spread! Its silky, creamy texture enhances your panettones, or any other product of your choice.
Ingredients – Chocolates and Hazelnuts Spread – 210g
Homemade hazelnut paste, Sugars (Fine sugar, Icing sugar), Dark chocolate (Ghana cocoa beans, Sugar, Cocoa butter, Sunflower lecithin, Natural vanilla extract, Milk), Milk chocolate (Sugar, Unsweetened chocolate, Cocoa butter, Whole milk powder, Skimmed milk powder, Soy lecithin, Natural vanilla flavor), Blond chocolate (Cocoa butter, Sugar, Whole and skim milk powder, Lactoserum, Butter, Emulsifier: Soy lecithin, Natural vanilla extract), Whole milk powder, 100% cocoa powder, Salt, Vanilla beans.
May contain: Nuts (Pistachios, Almonds, Pecans).
Ingrédients – Pecans Spread – 210g
Pecans, Sugar, Milk chocolate (Sugar, Unsweetened chocolate, Cocoa butter, Whole milk powder, Skimmed milk powder, Soy lecithin, Natural vanilla flavor), Vanilla Beans, Salt.
May contain: Mustard seeds, Soya, Nuts (Pistachios, Hazelnuts, Almonds).
Ingredients – Pistachios Spread – 210g
Pistachios, White chocolate (Sugar, Cocoa butter, Skimmed milk powder, Butter oil, Soya and/or Sunflower and/or Canola lecithin, Natural vanilla flavor), Sugar, Milk powder, Salt.
May contain: Soya, Nuts (Hazelnuts, Almonds, Pecans).
As for all our products, the ingredients have been meticulously chosen.
Conservation
L’Écureuil can be kept for several weeks at room temperature, even after opening.
