Gourmets,discover the Cité du Chocolat, its workshops and its courses, open to all comers.
Made with Macaé 62%
Made with ALMOND INSPIRATION
Made with P125 Coeur de Guanaja
Made with Ivoire 35%
Made with PRALINE NOISETTE 55% FRUITE
Made with PRALINE NOISETTE 66% FRUITE
Made with Caramélia 36%
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