Dolgam Milk Chocolate Egg, Made in Italy, R550L, 19.4 oz | 550g Roast_Dark emulsifier: mono-and diglycerides of fatty

emulsifier: mono-and diglycerides of fatty acids

To be added directly to all foods as a thick sauce

insuring that the coffee will always be superior in quality that you can taste

The quality of prosciutto is based on the curing process

emulsifier: (mono and glycerides of fatty acids) – acidifier: acetic acid

Dolgam Milk Chocolate Egg, Made in Italy, R550L, 19.4 oz | 550g Roast_Dark emulsifier: mono-and diglycerides of fattyDolgam Milk Chocolate Egg Since 1970 it has created the goodness of our tradition, unique in taste, sweetness and quality. An assorted line that ranges from nougat to nougats, from pralines to Easter eggs, up to the new and irresistible range that includes the delicious spreadable pistachio and almond creams, and the delicious pistachio and almond pesto, perfect for dressing delicious first courses . The color of the wrapping will vary. Net Weight: