Gourmets,discover the Cité du Chocolat, its workshops and its courses, open to all comers.
Made with Blond® Dulcey 32%
Made with PRALINE AMANDE NOISETTE 50% CARAMELISE
Made with BAHIBE 46%
Made with Nyangbo 68%
Made with ITAKUJA 55%
Made with Blond® Orelys 35%
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