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SKU: 171252 |
Michel Cluizel |
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In a French patisserie, assorted small desserts are usually called mignardises, while hard, buttery biscuits are called petit fours. These are dark chocolate cups 72% cocoa. Diam.= 27 mm, h = 18 mm. Unit weight = 3.5g. Ingredients : cocoas, cane sugar, cocoa butter, Bourbon vanilla pod.
Cocoas, cane sugar, cocoa butter, Bourbon vanilla pod.
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