Gourmets,discover the Cité du Chocolat, its workshops and its courses, open to all comers.
Made with Opalys 33%
Made with Guanaja 70%
Made with PRALINE AMANDE NOISETTE 60% FRUITE
Made with STRAWBERRY INSPIRATION
Made with Macaé 62%
Made with ITAKUJA 55%
Made with BAHIBE 46%
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