Geert Vercruysse Chocolates Selection February and March.

Valentine lolly’s spicy and savory 72%

 Dark & milk praliné cinnamon-lavander

 Dark & milk praliné coffee

 Almond, hazelnut, pistache praliné

 Almond & hazelnut praliné 60%

 Hazelnut 50% praliné

 Milk Akesson’s Madagascar 75% long pepper Bali

 Milk & dark Original Beans Bolivia BW 68%

 Milk & dark Madre 70% Hawaian passion

 Milk El Ceibo Bolivia 71%

 Milk Felchlin BIO Elsevia Rep. Dom. 42% & nibs

 Milk Felchlin BIO Elsevia 74% & Aceto Saporoso

 Valrhona Venezuela 61% & nibs

 Valrhona Madagascar 71%

 Marañón Peru Fortunato N°4  68%

 Daintree Estate Australia 70%

 Valrhona Spicy and Savory 72% & marzipan

 El Ceibo coffee & nibs 60%

 The Grenada Chocolate Company 60% & nibs

 Casa Luker Santander 65%

 Valrhona Xocomeli 57% & marzipan

 Pacari Ecuador 70% Raw

 Felchlin Maracaibo 49% & curry de Madras

 Felchlin Rep.Dom. Elvesia 42% BIO

 El Ceibo 77% nibs & Uyuni salt

 Orange slices with Fortunato N°4 Marañón

 Pineapple hals wheels in Fortunato N°4 Marañón

 Chocolate spread Santander Casa Luker

 Salted caramel fleur de sel-vanille  220cc spread

 Cacaopod in my shop, not fore sale