
Choco cake, milk chocolate and gianduja and hare nuts, Ø11,5cm, La Molina
On a base of a thin layer of milk chocolate lies a tender mass of gianduja, peppered with Piedmontese hazelnuts, and again covered with a layer of milk chocolate with a cocoa content of 36%. Gorgeous melting and crisp-nutty is a piece of cake a pleasant sweet variety.
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selection | Content (weighed) | Packaging | Price EUR
(Price / unit) | (fertility)
Availability | date of minimum durability
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