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Svenska Kakao - Wholesale Chocolate - 48 artisan bonbons for café / restaurant / serving. 0
Svenska Kakao - Wholesale Chocolate - 48 artisan bonbons for café / restaurant / serving. 1
Svenska Kakao - Wholesale Chocolate - 48 artisan bonbons for café / restaurant / serving. 2
Svenska Kakao - Wholesale Chocolate - 48 artisan bonbons for café / restaurant / serving. 
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4.3 ()

$218.47 min

Wholesale 48 artisan bonbons for café / restaurant / serving. 

Wholesale 48 artisan bonbons for café / restaurant / serving. 

Wholesale 48 artisan bonbons for café / restaurant / serving. 

Wholesale 48 artisan bonbons for café / restaurant / serving. 

WSP

$3.38 MSRP

Shipping & policies

  • Estimated delivery Dec 9-19
  • Free and easy returns. Learn more

With Faire, shop unique wholesale products for your store from brands like Svenska Kakao and more.


Fair trade
Locally sourced
No preservatives
Fair trade
Locally sourced
No preservatives

Description

Delivered in: 48 per flavour Weight per box: 480 g Weight per bonbon: 10 g Shelf life: 10 weeks (caramels 6 months) Description: Individual bonbons for sale over the counter or as dessert on the menu. Choose from the following varieties. One variety per box. ENROBED IN MILK CHOCOLATE: Cheesecake Peanut butter Coconut & ginger Apple pie Salted caramel (Shelf life 6 month) Strawberry cake Laphroaig whiskey Licorice caramel (Shelf life 6 month) Italian licorice ENROBED IN DARK CHOCOLATE: Sea salt Rosemary Sea buckthorn Vanilla caramel (shelf life 6 month) Calvados Fresh orange Lavender Raspberry Three kinds of chili Dark Truffle Browned butter Content: All pralines are gluten-free. All pralines may contain traces of nuts, milk & eggs.


Details

SKU: 904 Made in Sweden Contains: Milk and Peanuts Production: Fair trade, Locally sourced, and No preservatives Shelf life: 1–3 months Storage: Shelf-stable Ingredients: https://svenskakakao.se/pages/innehallsdeklaration-blandad-pralinask Weight: 10 g (0.35 oz) Product Materials: Recycled Packaging: Recyclable Production: Ethically sourced



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4.3

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