David Van Acker's signature: a tasty Montélimar nougat praline coated with milk chocolate.

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Ingredients: Almonds, honey, egg albumen, vanilla, glucose, sugar, milk powder, soya lecithin, cocoa butter, cocoa.

Possible trace of sesame and gluten.

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Storage It is recommended not to put the chocolates in the fridge. The ideal is to keep them between 15 and 18 degrees in a dry place.
Did you know? The chocolate becomes white when it undergoes a strong temperature variation (more than 7 degrees). Nevertheless, this does not alter the taste.

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