瑞士菲荷林只用最頂極的克里歐巧克力豆再以72小的研磨製造出世界最頂極的巧克力製作過程The noble-grade cocoas, in particular Criollo "fine flavour beans" are usually mainly used to enrich the flavour of premium chocolates as they are rare and too expensive. For Cocoa Selection Felchlin Grand Cru Chocolate, only pure-variety noble-grade Cocoa is used.Then Felchlin crunch chocolate with 72 hours.
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