Design exclusif de Pierre Tachon - Soins Graphiques.
Here, you will find cocoa nibs in the biscuit dough, the most natural consumable form of the cocoa bean. A Madagascan chocolate mass or paste also comes into the composition. It is obtained by crushing the nibs, thus preserving a pure taste and texture. Finally, the cocoa nibs are cooked in a praliné, showcasing our artisan biscuit-maker's savoir-faire. The Manufacture de Chocolat's dark chocolate coating adds a roundness and an undefinable pleasure to the experience!