New This Year!
A French pastry consisting of flaky, buttery croissant dough, wrapped around two batons of chocolate ready to bake.
Proof at room temperature for 3 - 5 hours until it has doubled its size from frozen stage. Bake at 375°F - 400°F for 12 - 15 minutes until product is golden brown. Cooking time and temperature may vary due to oven model. Instructions are for conventional oven; please adjust accordingly when using convection style.
Enriched wheat flour (ascorbic acid, amylase, niacin, iron, thiamine mononitrate, riboflavin, folic acid), Water, Non-hydrogenated vegetable margarine (modified palm oils, canola oil, water, sugar, soy lecithin, vitamin D3, beta-carotene), sugar, yeast, salt, dough conditioner (enriched wheat flour, sunflower lecithin, ascorbid acid, enzymes: amylase, pentosanase, glucose, oxidase, lipase, proteasse), Chocolate Filling: sugar, soybean oil, cocoa powder processed with alkali, unsweetened chocolate, cream cheese (contains milk), soy lecithin, palm oil natural vanilla extract.
Weight: 1.18 kg
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