PRESENTATION
12 dark chocolate balls (70% cocoa) to decorate champagne flutes
They came in a cardboard case
FEATURES
Chocolate Accents, designed by Ana Mir, are the perfect accessory to accompany a glass of cava, adding a touch of originality to your celebrations
They can also be placed on the end of a spoon when serving a fine coffee
This chocolate is gluten-free
Store in a cool, dry place at a temperature between 16 and 18°C
Ball dimensions: Ø 18 mm
Case dimensions: 22 x 2.5 x 2.5 cm
Weight: 40 g
INGREDIENTS
Cocoa, sugar, vanilla, and emulsifier (soy lecithin).
ALLERGENS
Contains: soy (soy lecithin)
ORIGIN
Handcrafted in Castellbell i el Vilar, Barcelona
Chocolate: Enric Rovira
Design: Ana Mir
Ana Mir Prieto (Valencia, 1969). Bachelor of Fine Arts from the Polytechnic University of Valencia (1987–1992). Awarded an IMPIVA grant to complete an MA in Industrial Design (MAID) at Central Saint Martins School of Art and Design, London (1992–1994)
Collaborated with architect Oscar Tusquets from 1996 to 1999
Lecturer in design projects at Elisava Escola Superior de Disseny and the Institut Europeu del Disseny IED
Co-founder of Emiliana Design Studio with Emili Padrós in the late 1990s
12 dark chocolate balls (70% cocoa) to decorate champagne flutes
They came in a cardboard case
FEATURES
Chocolate Accents, designed by Ana Mir, are the perfect accessory to accompany a glass of cava, adding a touch of originality to your celebrations
They can also be placed on the end of a spoon when serving a fine coffee
This chocolate is gluten-free
Store in a cool, dry place at a temperature between 16 and 18°C
Ball dimensions: Ø 18 mm
Case dimensions: 22 x 2.5 x 2.5 cm
Weight: 40 g
INGREDIENTS
Cocoa, sugar, vanilla, and emulsifier (soy lecithin).
ALLERGENS
Contains: soy (soy lecithin)
ORIGIN
Handcrafted in Castellbell i el Vilar, Barcelona
Chocolate: Enric Rovira
Design: Ana Mir
Ana Mir Prieto (Valencia, 1969). Bachelor of Fine Arts from the Polytechnic University of Valencia (1987–1992). Awarded an IMPIVA grant to complete an MA in Industrial Design (MAID) at Central Saint Martins School of Art and Design, London (1992–1994)
Collaborated with architect Oscar Tusquets from 1996 to 1999
Lecturer in design projects at Elisava Escola Superior de Disseny and the Institut Europeu del Disseny IED
Co-founder of Emiliana Design Studio with Emili Padrós in the late 1990s
ENRIC ROVIRA, chocolate makers since 1993, and over 37 years working with chocolate. A long history around a product and a style that they have forged with passion, projects and innovations, which is a reference. A story that is expressed through a mosaic of chocolates of different formats and characteristics, some of which today are their oldest classics and show off the value of genuineness in their offering. A look at chocolate from art, science and the country, which has shaken the craft and which they continue to lead passionately.
| Brand | EMILIANA DESIGN STUDIO |
Specifications
| Brand | EMILIANA DESIGN STUDIO |
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