We recommend keeping the chocolates in a cool (16ºC) and dry place, away from direct heat sources. A cellar, a wine cellar or the refrigerator drawer are possible solutions, as long as you leave the products in their original packaging or tightly closed. It is important to remember that sudden changes in temperature are a negative factor that we must avoid, as far as possible. Keep in mind that the chocolates must be taken out of the refrigerator with their respective packaging, about two hours before they are going to be enjoyed (20ºC), this helps their flavors to develop. Accompany the chocolates with mineral water so that the flavors express themselves. Our sales advisors can provide you with information about the tasting when you place the order.

Imagine the scene: it's a cold December night, and the scent of cinnamon and vanilla fills the air. In the workshop, master craftsmen are busy making these wafers, following recipes that have been passed down from generation to generation.