An elegant Gianduja chocolate enriched with Integral Sea Salt and Extra Virgin Olive Oil from Liguria. A success that was awarded in 2008 as the Best Praline of the World from the prestigious London Academy of Chocolate.
We suggest to store the product at a temperature of 15-17°C and relative humidity of 50-60%, preferably in dry conditions and spaces free of odors and away from heat sources.
The optimal tasting temperatures are 20-22°C.
If stored at the above conditions, the product maintains its characteristics unchanged up to 12 months.