A crispy and creamy spread that can be eaten simply with a spoon for those with a sweet tooth. This cream is made from chocolate and speculoos paste, with notes of cinnamon to intensify the spicy taste of the speculoos.
Enjoy it on a pancake, a waffle, a shortbread or on toast for breakfast!
Recipe idea: shortbread filled with chocolate cream and crispy speculoos, or tartlet with vanilla cream, pear and chocolate cream, crispy speculoos.
Chocolate (37%) (brown cane sugar, whole milk powder, cocoa butter, cocoa mass, vanilla extract, emulsifier : soya lecithin), speculoos paste (37%) (condensed milk, cinnamon, glucose syrup), rapeseed oil, speculoos (4%) (cereals (wheat flour, wholemeal flour), unrefined cane sugar, margarine (sunflower oil, cocoa butter, water, emulsifier: sunflower lecithin, citric acid, natural flavour), honey, cinnamon, raising agent: sodium bicarbonate, emulsifier: sunflower lecithin, sea salt).
Keep in a cool place after opening.
