Extra dark chocolate egg with cocoa nibs, 100% Tuscan artisanal. Maitre Chocolatier Angiolini purchases the fruits of the plant called cabosse from the most important cocoa plantations, in this case from Madagascar. The seeds called cocoa beans are extracted from inside them and will be used to create a pure chocolate. Processing high quality cocoa beans directly in your own laboratory is the only way to obtain an excellent result. The surface is covered with cocoa gruè (crushed cocoa beans, toasted and peeled) which makes it crunchy and delicious, pleasant to bite. Inside you will find two delicious pralines. It presents itself elegantly with a pedestal in an easy-to-carry pastel green box and adorned with three decorative ribbons. Easter eggs to give to your loved ones.