Thank You Chocolates Box 44 Pc 16 Filled Chocolates, 16 Dark Chocolates Squares, 12 French Mini Macarons And A Chocolate Message Card "Thank You!"

Box of 16 filled chocolates + 16 solid chocolates + 12 French mini-macarons + 1 Thank you chocolate message card To give thanks in a way that's both gourmet and original, this box of deluxe chocolate squares, filled chocolates and mini-macarons, presented with a dark chocolate message card, is the perfect gift! 3-drawer box presented with a "Thank You!" dark chocolate message card. 16 Petits RICHART drawer: this gourmet chocolate assortment puts together a selection of 16 French chocolates taken from Richart's four most popular aromatic families balsam, roasted, fruity, and citrus in a sleek gourmet chocolate box. Be amazed by the accuracy of the flavors within these Petits Richart and let the tasting take you to faraway places, forgotten moments and wonderful images. 12 mini-macarons in assorted flavors 16 dark chocolate squares drawer: Venezuela, Dominican Republic, Ecuador, Sao Tomé... Take a journey around the world and discover the main key regions of cocoa production. Aromatic notes of fruity, spicy or floral. The fermentation and roasting processes bring out the unique flavors associated with each cocoa bean origin. On the palate, each delicate Ultra-Fine releases all the power, fullness and subtlety of each selected bean's flavors, and is bound to win over lovers of solid chocolate. Product dimensions Elegant white drawer box, size 5.2 x 5.2 x 4.2", accompanied by its tasting guide. 7.13 oz Storage conditions and consumption time Chocolate is a fragile product and should be treated with great care. Ideal conditions for chocolate storage require a constant temperature between 55 and 60 degrees Fahrenheit and a constant humidity level of 60-70% Chocolates can be tasted at room temperature. For optimal flavor, filled chocolate should be consumed within 2 weeks after delivery (5 days for macarons). RICHART products contain no preservatives and no artificial flavoring.