The chocolate fondant mixed with a delicate feuilletine. A proposal from Herman Van Dender.

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Ingredients: sugar, hazelnuts, flaky feuilletine (contains gluten, milk), cocoa butter, cocoa mass, whole milk powder, emulsifier: soy lecithin.

Possible trace of sesame, gluten, eggs, butter and nuts.

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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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