Gourmets,discover the Cité du Chocolat, its workshops and its courses, open to all comers.
Made with ALMOND 55% AND COCONUT PRALINE
Made with ILLANKA 63%
Made with Alpaco 66%
Made with Ivoire 35%
Made with Caramélia 36%
Made with PATE D'AMANDE PROVENCE 50%
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