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The online shopping function of our web store has been discontinued, therefore products cannot currently be ordered online.
The good news is that the products presented are still available and can be purchased in our physical store.
The website acts as a product showcase to help you make a choice – we look forward to seeing you in person in our store, where our colleagues will be happy to help you!
The good news is that the products presented are still available and can be purchased in our physical store.
The website acts as a product showcase to help you make a choice – we look forward to seeing you in person in our store, where our colleagues will be happy to help you!
ChocoCard Bean-to-Bear Gingerbread 64% 80g
3 990 Ft
Chococard has had a tradition of limited-edition gingerbread chocolates during the Christmas season for many years. They can present it to you with a renewed recipe. Togolese cocoa was chosen as the basis, and a silky soft milk chocolate with a high cocoa content was made from it. The gingerbread spice mixture and gingerbread crumbs were added to this. A bite of such a spicy delicacy cannot be missing from Christmas preparations and gifts!
ChocoCard is a new member of the Bean-to-Bear family. Made without the addition of lecithin and vanilla.
Packaging: butter parchment, dipped paper enriched with cocoa bean husks
The ChocoCard Bean-to-Bear product line is committed to making quality chocolate, with a special emphasis on natural ingredients and preserving the original flavors. Every step of the Bean-to-Bear chocolates is carefully controlled, from the selection of the cocoa beans to the processing, so that the result is a real, authentic chocolate.
Packaging: butter parchment, dipped paper enriched with cocoa bean husks
The ChocoCard Bean-to-Bear product line is committed to making quality chocolate, with a special emphasis on natural ingredients and preserving the original flavors. Every step of the Bean-to-Bear chocolates is carefully controlled, from the selection of the cocoa beans to the processing, so that the result is a real, authentic chocolate.