Praline: sugar, dark chocolate, almonds, hazelnuts, almond cream, orange peel, walnut, nougatine;
Gianduja: sugar, hazelnuts, cocoa, whole milk powder, vanillin, feuilletine, puffed rice, dark chocolate, milk chocolate, cocoa, sugar, cocoa butter, milk powder,
emulsifier: soy lecithin, wheat dextrose, pectin, fructose, sorbitol;
Ganache: dark chocolate, milk and white, whole milk powder, concentrated butter, fresh cream,
Alcohols: armagnac, cognac, rum, grand marnier, whisky, marsala, vodka, amaretto, tequila, mandarin; grape grains, brown cream, chestnut honey, banana purée, cinnamon and ginger powder, mandarin flavours, lemon, tea, vanilla, rose, passion pulp, gooseberry, raspberry and darkcurrant;
Dark chocolate 70%: cocoa, sugar, cocoa butter, emulsifier: soya lecithin; Decor: nuts, almonds, hazelnuts, pistachios, grapes, orange and lemon peels, cocoa butter.
Possible traces of allergens: sesame, nuts, gluten-containing cereals, sulphites, milk and milk-based products, egg and soy.
It took 15 years to build the Opéra Garnier (1860 to 1875).
The shipyard, led by a young unknown architect, Charles Garnier, was interrupted many times, especially during the war of 1870.