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à 16-18°
Les fèves Catongo
recouvert d’une fine couche de chocolat pour une dégustation tout en contraste
Consume within 6 months of receipt
lait et gluten (blé
Beau livre: De la Fève Au Chocolat - Racine à 16-18°"From Cocoa Bean to Chocolate" by Benot Nihant Part recipe book, part travel diary, this work illustrated with fantastic photos recounts the adventure undertaken by Anne and Benot Nihant to become chocolate makers of distinction. These internationally renowned cocoa beaners tell how they returned to chocolates source. From their trip to a Brazilian cocoa plantation to the packaging and presentation of chocolate bars in stores, by way of their work in
