Gourmets,discover the Cité du Chocolat, its workshops and its courses, open to all comers.
Made with PRALINE AMANDE 60% CARAMELISE
Made with PRALINE NOISETTE 66% FRUITE
Made with Kalapaia 70%
Made with Taïnori 64%
Made with Tanariva 33%
Made with Opalys 33%
Made with Manjari 64%
Made with Jivara 40%
Made with GIANDUJA NOISETTE LAIT 35%
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