Nicaragua dry chocolate ganache 70% / Caramel and Nicaragua dry chocolate ganache 70% / Nicaragua dry chocolate mousse 70% / Moelleux cake based on Nicaragua dry chocolate 70% / Nibs crisp

The Nicaragua Torte is our proposal for fans of intense chocolate desserts. It owes its characteristic and unique taste to the use of Bean to Bar chocolate, which we produce from the beans in our workshop. We used Nicaragua 70% chocolate to prepare each layer of the cake, it is what gives this strong but pleasant chocolate flavor. After eating the Nicaraguan cake, you will discover a new dimension of chocolate desserts.

Gluten-free Cake. Be warned, however, that all cakes are made in a shared Studio, so they may contain traces of gluten.