Gourmets,discover the Cité du Chocolat, its workshops and its courses, open to all comers.
Made with Taïnori 64%
Made with Biskelia 34%
Made with PRALINE NOISETTE 66% FRUITE
Made with Waina 35%
Made with CRUNCHY 50% ALMOND/HAZELNUT PRALINÉ
Made with Opalys 33%
Made with Araguani Cocoa Paste
Made with CELAYA
Made with Caraïbe 66%
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