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Brindisa: The True Food of Spain - by Monika Linton
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Spain is the country through which chocolate was introduced to Europe in the 16th century; this means that there are skilful Spanish chocolatiers, with hundreds of years of accumulated knowledge.
Combining creamy milk chocolate with hazelnut paste and studded with whole nuts the bar is rich, crunchy and melting.
Based in the Sierra de Gredos mountains, in the province of Avila, Gredos Norte, is a third generation family producer of chocolate products.
The family still import their own cocoa beans and processes them to make high quality chocolate.
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