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  • Easter eggs 2012
  • Chocstars
  • From cocoapulp to cacaopowder
  • Chocolate tasting, tasting the 100% Domori
  • Chocolate testing with South African students
  • South African students on visit
  • South African students for chocolate tasting
  • Geert Vercruysse 2011.09.27 - 02
  • Transformation of the Chocolaterie Vercruysse
  • Transformation of the Chocolaterie Vercruysse
  • Transformation of the Chocolaterie Vercruysse
  • Transformation of the Chocolaterie Vercruysse
  • Transformation of the Chocolaterie Vercruysse
  • Transformation of the Chocolaterie Vercruysse
  • Transformation of the Chocolaterie Vercruysse
  • Selection "12" new Spring 2012
  • New Selection for Spring 2012
  • Ganache Maralumi 47% Cluizel
  • ganache Valrhona Guanaja 70% dark
  • The future of retail is located in specialization.
  • The future of retail is located in specialization.
  • The future of retail is located in specialization.
  • The future of retail is located in specialization.
  • Coppeneur 65% dark Chili & Cru Sauvage Bolivia 38 % - 48 h
  • Summerbird 90% & Felchlin Cru Sauvage Bolivia 38 % - 48 h
  • Marzipan 43% Lubeca & Felchlin Bolivia 38%
  • Chocolatemousse Fortunato N4...
  • Violetvaderdag
  • Taza in Kortrijk
  • Malmö Brygghus Cacao-Porter
  • Marou in handmade bamboorack
  • Couverture of Marou at my feet.
  • First sending to Belgium of Marou Faiseurs de Chocolat
  • Fun with chocolate ;-)
  • Chocolate brownie etc...
  • I see you have a preserved cocoa pod in a jar in your shop.
  • I see you have a preserved cocoa pod in a jar in your shop.
  • I see you have a preserved cocoa pod in a jar in your shop.
  • Local business Australia to Belgium
  • daintree_estates_cocoa
  • chefs_packs
  • Daintree
  • Dick Taylor Craft Chocolate
  • Dick Taylor Craft Chocolate
  • Some presents of ScanChoc, Anne-Sofie
  • I believe a balanced diet ...
  • Daintree 80g_blocks
  • business card Naive
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