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It takes a lot of raw, peeled Marcona almonds (70%) and sugar. Are mixed and are ground to achieve a paste of uniform texture free of lumps. Then allowed to stand and then molded. mold is baked once to get that tone so characteristic.
Almond (70%), sugar, water, stabilizer (E-420) and conservative E-200.
Small Guirlache Cocoa Coated Peanut.
45% of Almond.Supreme Quality. Wrapped in flow...
2 bars of 150 gr."Supreme Quality"Marcona...
Deguse it without haste. Let it fall apart in...
"Supreme Quality"40% of freshly roasted Marcona...
40% of Orange.60% of sugar.