Brown gláce 160g
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We explain a little of the process: The larger nuts are selected one by one, the thicker shell is separated and then the inner shell is separated by steam and finally the shell is finished manually. After cleaning, they are cooked in salted water and perfumed with natural vanilla. For four days they are crystallized in syrup, then left to rest and macerated for several days with Brandy. Finally glazed and packed.
Torre Real
12 unit box
8410113004710
