Color:	jet brown
Surface:	smooth all over
Temper:	hi-slick polish
Snap:	severed & splintered; much lighter shade inside the fondant fill

light hazelnuts & starch in a cocoa malt shake

Texture:	soufflé'd; skims the tongue
Melt:	pneumatic turbo

all its aroma in a massive attack + a coffee undertow -> subtle salt notch -> glucose just screeches & runs over the Pal, then combines w/ filberts, virtually liquifying into hazelnut juice -> cocoa-nut syrup

Similar fondant to Brésilien except more cocoa base & no coffee added. Aveline is a cobnut, aka filberts, popularly called hazelnuts. In other words, a high-toned candy bar that should make Mars or Cadbury envious. Pours the glucose on; wickedly sweet to dissolve teeth.

ING: cocoa mass, sugar, cacáo butter, hazelnut praline, glucose, salt, vanilla, bean, non-GMO lecithin