Uovo di cioccolato fondente con gruè di cacao Pasqua Conservare in un luogo fresco

Conservare in un luogo fresco

Schiacciata di Pasqua is a dessert that cannot be missed on the table during the Easter period

butter 10%

Producer: Fabbri artisan pasta factory

sulfur dioxide as residue)

Uovo di cioccolato fondente con gruè di cacao Pasqua Conservare in un luogo frescoExtra 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