Elderberry chocolate

A “spread” like no other, perfect for very good desserts.   70% Peruvian cocoa, elderberry juice, a little cane sugar... A dark delight with a red fruit scent!   Or just like that with a spoon. HASdamn yourself! or with strawberries on a good toast, on pancakes it’s a great chocolate topping for desserts and pastries: wine-poached pear, profiterole, Belle-Hélène pear, chestnut cake, Dame-Blanche, etc. Up to you ! HASkeep cool (0 to 4°C) after opening. Labels: AB + Nature & Progress