The Bonajuto blue chocolate egg is a variation on the white chocolate, with just a touch of spirulina, which adds its unique charm on this Easter classic.
It is made according to the tradition of ancient cold processing, with a masterfully crafted shape.
Net Weight: 250gr
A fine selection of Bronte pistachios encounters the creaminess of white chocolate: the result is an unexpected flavour, as the nuts mature in the chocolate, developing its taste over time. It contains a delicious surprise inside.
The Santomiele Milo is a unique creation inspired by the aromatic canvas of Mediterranean spring landscapes and the hopeful, sweet and warm feeling of Easter celebrations…a true gift of skill, majestic art and impeccable taste! Annurca apples, the so-called “queen of apples”, are dried and then hand laid upon a 70% cocoa extra-dark chocolate with a broad and persistent bouquet of aromas.
Thus, the “Milo” chocolate egg is born. Worked with the “Carthusian” technique, it is a handmade, limited and numbered production. Only 300 pieces of Milo Santomiele will be made – numbered 1/300.