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Our personal caramel recipe, with pure cane sugar, true cream, true butter… and fresh Madagascar vanilla beans; with a touch of “Fleur de sel”.
Dark Chocolate, milk chocolate, fresh cream, cane sugar, glucose, fresh unsalted butter, Madagascar vanilla pods, fleur e Sel
Allergens: Dairy, Soy
Collections: Chocolate BonBons, ChocoMiro
Sold Out $2.50
Start with our own organic ripe Anjou and Bartlett pears puree. Add a white chocolate...
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Perfect combination of two layers and textures: A strawberry soft pate de fruit on top...
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