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Quantity
1
Description
Creamy and vanilla-y chestnut cream, made from vacuum cooking at 60 ° C for better preservation of flavors. The raw chestnuts are cooked with their skin on for two hours in boiling water. They are then passed through a huller to remove the ...
Reviews
4.0
1 rating
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Not the same as the one in the tin from L'Ardèche, but works well.