CHOCOLATE: Cocoa powder, spreads, pralines, arriba diamonds, nougat (classic and gianduia) Easter bunnies and other animals, eggs, dragéé.
GIANDUIOTTI: (made by blending chocolate and hazelnuts): classic, coffee and bitter with hazelnut chunks.
CHOCOLATE SPREAD: gr. 40, 150, 400, 650 up to gr. 3,500: gianduia, golden (with almonds and cocoa butter), bitter, mocha, pasticcio della nonna (grandma’s mixture with candied chestnuts), nougat
MILK OR DARK CHOCOLATE BARS WRAPPED IN OLD STYLE PAPER: 200 and 400 gr. with hazelnuts; 50% dark chocolate without hazelnuts 50-100-200 and 400 gr.
CHOCOLATE BARS:
EXTRA BITTER : 70% di cocoa
VENEZUELA : 70% “
ARRIBA SSS : 75% “
ARRIBA 3S : 100% “
SAO TOME’ : 65% “
KUMABO : 80% “
MADAGASCAR: 65% “
CHOCOLATE CHIP:70% “
SANTE’ : 75% “
SUGAR FREE WITH MALTITOL: 65% “
SPICY: gr. 50 all dark: mint, pink pepper, absinth, cinnamon (milk and dark)
JAVA MILK
GIANDUJA
WHITE CHOCOLATE
|
|
;)
;)
;)
;)
;)
;)
;)
;)
