Uovo di cioccolato fondente con gruè di cacao Pasqua where the union between skill

where the union between skill and excellent ingredients gives life to engaging flavours

Conservare in un luogo fresco

With a hazelnut colour

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

Uovo di cioccolato fondente con gruè di cacao Pasqua where the union between skillExtra 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