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We wanted to do the creamy
A mix of contrasts
We grind fresh almonds with hazelnut
The process for making La Brioche Flake is a closely guarded secret and no other chocolate WorkShop has ever managed to recreate it
Creamy Ganache Infused With Dried Coriander Enchased with honey one of our heritage collections
Candied grapefruit Size:1kg We wanted to do theCandied grapefruit dipped in dark chocolate is one of the most exotic combinations of traditional confectionery. The delightful grapefruit dark chocolate bitterness are a match made in heaven and will leave you craving for more. Premium Quality Chocolatier Consultant Omar Jabri