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Description
Chocolate — the confectionery products made with use of fruits of cocoa.
Ordinary Nye's chocolate weight has lower flavoring and aromatic advantages and less thin dispersion. Content of sugar in it no more than 63. Dessert chocolate weight has high aromatic advantages and thin dispersion. It gains these properties as a result of especially careful and long processing. Content of sugar in it no more than 55%.
Ordinary Nye's chocolate weight has lower flavoring and aromatic advantages and less thin dispersion. Content of sugar in it no more than 63. Dessert chocolate weight has high aromatic advantages and thin dispersion. It gains these properties as a result of especially careful and long processing. Content of sugar in it no more than 55%.
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Chocolate
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