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Daniele dell’Orco of CacaoCrudo hand blends into a creamy richness: 65% raw Tonda Gentile Hazelnuts from Piedmont and single origin Peruvian cacao with a touch of coconut flower sap. This layered flavor elevates cakes, toast, pastries, and even coffee drink. So versatile it can even be used for mole dishes and on cheese plates.
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