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→Chocolate selection
[[File:Robert Makassar 008.jpg|600px]]
'''Folie'''<br>
Soft Caramel with [[combava]] and fleur de sel<br>
'''Ginger's'''<br>
Ginger Paste<br>
'''Pavé Café'''<br>
Dark Ganache with arabica coffee<br>
'''Vato'''<br>
Cashewnuts, candied orange peel, coconuts<br>
'''Burgraves'''<br>
Strip of candied orange peel<br>
'''
Palet'''<br>
Ganache with dark [[Sambirano]] chocolate and [[Madagascar Vanilla|Bourbon Vanilla from Madagascar]]<br>
Cashew nut paste with orange liquour<br>
''Tips for storing your Robert chocolates:''
For the pleasure of eyes eye and palate, Chocolaterie Robert has selected its best sweets for you. So that your chocolates retain all their flavor, we recommend to consume the chocolate as fresh as possible and store it in a cool, dry place.For storing in a refrigerator, wrap the chocolate tightly with plastic foil to avoid condensation.Before selling, it is advisable to store chocolate at room temperature before packaging. <!-- ??? -->
== Chocolate bars and napolitains ==
