Breton pancake


This white chocolate goes perfectly with the crunchiness of a Breton pancake! A signature of Thibaut Legast.

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Ingredients: hazelnuts, milk powder, cane sugar, cocoa butter, common seed oil, soy lecithin, natural vanilla, feuillantine (wheat flour, butter, eggs).

Possible trace of sesame, 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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