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A chocolate made with a high content of pure cocoa (min.88%) and, sugar, vanilla and soy lecithin as the only ingredients, the result is an outstanding finish, in which the simplicity lets us perceive the intense aroma and flavor of real chocolate.
Authentic master chocolatiers manage to create subtle and harmonious combinations, using a revision of traditional recipes and some more innovative ones, the idea is to be daring, but recognizing the charm of recipes that have stood the test of time. This is the only way to achieve a quality Belgian chocolate that provides a wide variety of temptations for the palate.
The end result is an original chocolate with less sugar and a lower percentage of fat, which, being more natural, stays natural for longer without any preservatives. Presented in a carefully designed packaging to ensure the perfect preservation of the chocolate and its aroma, its wrapping can be opened and closed again and again, it is also easy to carry and share, so it can be tasted on any occasion.
A chocolate made with a high content of pure cocoa (min.88%) and, sugar, vanilla and soy lecithin as the only ingredients, the result is an outstanding finish, in which the simplicity lets us perceive the intense aroma and flavor of real chocolate.
Authentic master chocolatiers manage to create subtle and harmonious combinations, using a revision of traditional recipes and some more innovative ones, the idea is to be daring, but recognizing the charm of recipes that have stood the test of time. This is the only way to achieve a quality Belgian chocolate that provides a wide variety of temptations for the palate.
The end result is an original chocolate with less sugar and a lower percentage of fat, which, being more natural, stays natural for longer without any preservatives. Presented in a carefully designed packaging to ensure the perfect preservation of the chocolate and its aroma, its wrapping can be opened and closed again and again, it is also easy to carry and share, so it can be tasted on any occasion.
