Baratti & Milano 500 Grams of Nocciolato 1858 Cremino Bulk With Whole Hazelnuts
Cremino Nocciolato 1858 Bulk
Special Introductory Offer. New to the USA.
Praline Nocciolato 1858, a jewel of the Baratti & Milano tradition: a casting of delicious Gianduja chocolate wraps over 25% of “Tonda e Gentile” hazelnuts, with the characteristic cut of the raw edges.
At the origin of the Baratti & Milano production, the two chocolatiers began making Noccialato in 1858, a gianduja chocolate with whole "Tonda Gentile" Piedmontese hazelnuts, the worlds finest. This chocolate is a play on an original production, created as the size of a cremino, perfect for a bite. The Tonda Gentile hazelnut, which is exclusive to Piedmont and considered to be the best and most rich hazelnut in the world, is recognized and appreciated for its delicacy and creaminess; harmoniously combines pure gianduia chocolate with the velvety and sweet "Tonda Gentile" hazelnut cream. The original recipe of the Master Chocolatiers treasures a long pastry tradition and offers a small jewel of sweetness and balance. The chocolate used contains exclusively cocoa and cocoa butter as per the original recipe.
About 48 pieces.
Net weight: 500gr/
hazelnuts (25%), sugar, cocoa mass, cocoa butter, whole milk powder, emulsifier: soy lecithin.
Produced in the same facility as and may contain trace amounts of pistachios and almonds.
Store in a cool dry place, without sun and odor. 68 to 73 degrees F.
Your Italian Lesson
Nocciolato is Italian for hazelnut.
Enjoying our Chocolates
This chocolate is best represented at room temperature and will melt in your mouth. You can pair this chocolate with a frosty glass of cow's milk or oat milk, or for a different setting, a wine glass of Moscato d'Asti or Barbara d'Alba.