Chocolat noir fourré coulis passion

cocoa paste 55.2% , par procédé de Bean-to-Bar 17.0% , sucre de canne rapadura brut 8.5% , passionfruit 5.2% , glucose syrup 3.6% , sucre blond de canne brut 2.6% , cocoa butter 2.0% , invert sugar syrup 1.6% , mango puree 1.3% , inulin 1.1% , E330 0.9% , lécithine de tournesol sans OGM 0.8%

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