Fossa Chocolate - Pineapple Tart Caramelised Chocolate Lambrusco made in 1909 by Frenchman
Description
made in 1909 by Frenchman Louis Blériot in his creation
Sofrito and Piparra peppers in a paella pan
with notes of honeydew
[ 16 OZ | 454 G ]
Fossa Chocolate - Pineapple Tart Caramelised Chocolate Lambrusco made in 1909 by FrenchmanCreamy caramelised white chocolate studded with pineapple and buttery crust 50 g
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