Here, dark chocolate isn't just a coating: it truly sets the tone of the tasting. With a minimum of 52% cocoa, it brings deeper, less sweet notes than a milk chocolate, while remaining balanced enough to accompany the finesse of the wafer. At the first bite, the chocolate brings its character and its melt, then the biscuit takes over with its buttery and toasty notes. It is precisely this succession of sensations that makes each dark chocolate crispy rolled wafer so addictive. Gathered by 18 in their metal case, these crispy rolled wafers are made without palm oil. A simple and generous recipe, designed above all to let the crunch of the Breton specialty and the intensity of its dark chocolate coating speak.