Gourmets,discover the Cité du Chocolat, its workshops and its courses, open to all comers.
Made with PRALINE AMANDE 60% CARAMELISE
Made with ITAKUJA 55%
Made with Ivoire 35%
Made with ALMOND 55% AND COCONUT PRALINE
Made with ILLANKA 63%
Made with Alpaco 66%
Made with Taïnori 64%
Made with Biskelia 34%
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