Chocolate factory
Stéphane Roux recommends consumption within three weeks (which shouldn't be a problem!) and storage at temperatures between 17 and 20°C, for optimum preservation. This master chocolatier offers his Craquelines (chocolate-covered candied oranges) and a fine selection of cocoa sweets from Santo Domingo with tangy notes, Madagascar with a floral fragrance, Tanzania with a more cocoa-like taste and hints of mint, violet, licorice or praline-speculoos, crumble-hazelnut...
