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Bûche pâtissière : plaisir 2 chocolats
Greenveil's read: consider avoiding.
- Critical
- Macarons moelleux50%—
- Mousses de chocolat noir et de chocolat au lait50%—
- Cream—›
- Cream—›
- Stabiliser—
- E407⚠ Low
- Egg—›
- Water—›
- Almond—›
- Chocolate—›
- Cocoa paste—
- Sugar—›
- Cocoa butter—›
- Emulsifier—
- Soya lecithin—›
- Natural vanilla—
- Butter—›
- Milk chocolate—
- Sugar—›
- Cocoa butter—›
- Whole milk powder—›
- Cocoa paste—
- Emulsifier—
- Soya lecithin—›
- Powdered egg white—
- Egg white—›
- Acidity regulator—
- E330—
- Foaming agent—
- E1505—
- Cocoa powder—›
- Beef gelatin—›
- Coating—›
- Almond—›
- Chocolate—›
- Cocoa paste—
- Sugar—›
- Cocoa butter—›
- Natural vanilla—
- Colour—
- E171⚠ High
- E100—
Show original label text
Macarons moelleux, mousses de chocolat noir et de chocolat au lait (98,2%) : sucre, crème (crème, stabilisant : carraghénanes), oeuf, eau, amande 13%, chocolat 7,4% (pâte de cacao, sucre, beurre de cacao, émulsifiant : lécithine de soja, vanille naturelle), beurre, chocolat au lait 3,1% (sucre, beurre de cacao, lait entier en poudre, pâte de cacao, émulsifiant : lécithine de soja), blanc d'oeuf en poudre (blanc d'oeuf, correcteur d'acidité : acide citrique, agent moussant : E1505), cacao en poudre, gélatine de boeuf. Décor (1,8%) : amandes, chocolat (pâte de cacao, sucre, beurre de cacao, vanille naturelle, colorants : E171 - curcumine).
Food health
Nutrition profile and additives of concern
Contains additive of concern
- Titanium dioxidePossible genotoxicity (DNA/chromosomal damage) could not be ruled out; no longer considered safe as a food additive.
- CarrageenanDegraded carrageenan, and in some animal/in-vitro studies food-grade carrageenan, are linked to intestinal inflammation; human evidence is limited and contested.
Per-ingredient concern · chemical identity, not food safety
No evidence records are attached to this product yet.
No regulatory documentation is attached to this product yet.
No lower-concern alternatives are available for this product yet.
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