Fresh cream (manufactured in Japan), chocolate, milk, sugar, eggs, wheat flour, royaltine, starch syrup, cocoa powder, cocoa butter, butter, gelatin, coffee concentrate extract, isomerized liquid sugar / trehalose, emulsifier (including soybean), thickener (polysaccharide thickener), caramel color, flavoring, glycine, paprika pigment, acidulant, antioxidant (V.C), gold powder, ( Some contain dairy ingredients, eggs, wheat, soybeans, gelatin)
< garnish> chocolate, framboise, blueberries, (some contain soybeans)
The scent of Miroir chocolate is a part where the pastry chef's commitment is greatly manifested. By inhaling the aroma deeply before eating, you can feel the secret charm of Miroir. In order to feel its charm, the optimal temperature for eating Miroir is about 18 ~ 20 degrees Celsius. After refrigerating and thawing, you can enjoy the aroma if you return it to room temperature a little until it reaches the right temperature.