The aroma effect of the cacao and the antioxidant action of the almond.
The popular chocolate which I was glad, but one drop was clogged up with.
An almond and the orange peel which I roasted it, and were made キャラメリゼ carefully,
I add an accent to a texture in a rice puff.
I coated it with 56% of plain chocolates for a cacao.
The chocolate which is アロマティック which I made a captive towards most.
Product, ロッシェブランシュ concerned from this
The Decadence du Chocolat new product from this
When you want an entering paid logo paper sack
Please choose the small size.
※Please choose each size as reference.
Cacao trout, cocoa butter, sugar, almond, orange, rice, malt extract, isomerization liquid sugar, all powdered milk, fresh cream, butter, salt, invert sugar, emulsifier (including the soybean), fragrance (vanilla), glucose syrup (including the wheat)
Approximately 5cm in diameter X approximately 12cm in height
[the expiration date]
Approximately four weeks
I save it in 18 degrees Celsius or less