Uovo di cioccolato fondente con gruè di cacao Pasqua where the union between skill

where the union between skill and excellent ingredients gives life to engaging flavours

good and natural product

With a hazelnut colour

sulfur dioxide as residue)

It is an organic Tuscan oil characterized by aromas of artichokes and cut grass

Uovo di cioccolato fondente con gruè di cacao Pasqua where the union between skillExtra dark chocolate egg with cocoa nibs, 100% Tuscan artisanal. Maitre Chocolatier Angiolini purchases the fruits of the plant called cabosse from the most important cocoa plantations, in this case from Madagascar. The seeds called cocoa beans are extracted from inside them and will be used to create a pure chocolate. Processing high quality cocoa beans directly in your own laboratory is the only way to obtain an excellent result. The surface is