These fine chocolates have been created without any artificial preservatives, flavours or stabilisers.
They must be enjoyed within seven days of purchase.
Keep cool and away from direct sunlight and strong odours.
If you do have a cool place then store in the bottom of the fridge and allow to com to room temperature
in their packaging before eating.
Unfortunately, you can't buy these chocolates online 'fresh chocolates don't cope with long distance travel very well), but if you can't make it to Belgium, you will be able to sample some of my Selection Chocolates at La Fromagerie in London.
While the top London chocolatiers might be experimenting with more exotic fruits, spices, teas and more, my approach is more traditional, with emphasis on quality first. My bonbons are always made without adding flavors to origin chocolate, to keep the origin taste of the chocolate.
My selection of couverture for the moment is: Adi, Akesson's, El Ceibo, Danta, Madre, Original Beans, Pacari, The Grenada Company, Valrhona, Felchlin, Amano + more coming.
This is the Selection for La Fromagerie this month: