Gourmets,discover the Cité du Chocolat, its workshops and its courses, open to all comers.
Made with Araguani Cocoa Paste
Made with ALMOND 55% AND COCONUT PRALINE
Made with Raspberry Inspiration Crunchy Pearls
Made with Opalys 33%
Made with Waina 35%
Made with Caraïbe 66%
Made with Ivoire 35%
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