Some new bonbons for the visit of Philipp Kauffmann and select company:
first chocolate: Pacari 80% paired with Pacari 60% enrobing 73% CasaLuker-Valrhona
second chocolate: Akesson's 75% Brazil paired with Voatsiperifery pepper (instead of Madagascar)
third chocolate: Cru Virunga 70% pure with thin layer of 73% enrobing.
Why are they the most delicious chocolates? Because the couvertures used, made with love, passion and taste and sure nothing thinkingon the benefit. Chocolate and almost nothing else...
Some new bonbons for the visit of Philipp Kauffmann and select company:
first chocolate: Pacari 80% paired with Pacari 60% enrobing 73% CasaLuker-Valrhona
second chocolate: Akesson's 75% Brazil paired with Voatsiperifery pepper (instead of Madagascar)
third chocolate: Cru Virunga 70% pure with thin layer of 73% enrobing.
Why are they the most delicious chocolates? Because the couvertures used, made with love, passion and taste and sure nothing thinkingon the benefit. Chocolate and almost nothing else...