Gourmets,discover the Cité du Chocolat, its workshops and its courses, open to all comers.
Made with TULAKALUM 75%
Made with 50% PECAN PRALINÉ
Made with CARANOA 55%
Made with P125 Coeur de Guanaja
Made with Opalys 33%
Made with ILLANKA 63%
Made with Taïnori 64%
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