Baratti & Milano Assorted Small Cremino Chocolate Eggs Sacchetto 200 Grams
The spectacular Baratti & Milano Cremino flavors you love in small Easter egg form delight in this baggie of assortment of cremini including Pistachio, Hazelnut and Dark Chocolate Cremini.
At the origin of the Baratti & Milano production, this fantastic three-layer praline since then called Cremino, 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.
Net Wt. 200g/7.1oz
Sugar, hazelnuts, cocoa butter, whole milk powder, cocoa mass, pistachios ,fat-reduced cocoa, emulsifier: soya lecithin, flavors.
May contain traces of other nuts.
This three layer Cremino perfectly captures the nutty flavor of pistachios. The delicious Baratti & Milano jewel of artisanal nut and chocolate, is one of the original treasured recipes with a long tradition: harmoniously combining Gianduja chocolate with velvety Sicilian grown Pistachio
Gianduja hazelnut milk chocolate (sugar, hazelnuts (26%), cocoa mass, cocoa butter, whole milk powder, emulsifier: soya lecithin. Cocoa 24% minimum), sugar, pistachios (6%), cocoa butter, whole milk powder, hazelnuts, emulsifier: soya lecithin, flavours. May contain traces of other nuts.
This delightful Baratti & Milano jewel of artisanal production, treasures an original recipe with a long tradition: harmoniously combines the Gianduja chocolate with the velvety “Tonda e Gentile” hazelnut cream
Sugar, hazelnuts (28%), cocoa butter, whole milk powder, cocoa mass, soy lecithin emulsifier.
It may contain traces of other nuts.
Dark Chocolate Cremino
The classic Cremino praline with creamy dark chocolate blended with hazelnut. The chocolate used for the Cremino contains exclusively cacao and cacao butter as in the original recipe and the layers are extra subtle allowing you to taste the darkness of the chocolate without the extra bitter flavor found in other dark chocolates.
Gianduja hazelnut milk chocolate (sugar, hazelnuts (24%), cocoa mass, cocoa butter, whole milk powder, fat-reduced cocoa, emulsifier: soya lecithin. Cocoa 30% minimum), hazelnuts (9%), sugar, cocoa butter, whole milk powder, fat-reduced cocoa (2%), cocoa mass, emulsifier: soya lecithin, natural flavors. May contain traces of other nuts.
Store in a cool dry place, without sun and odor. 60 to 78 degrees F.
Easter is Pasqua in Italian. In Italy, the day after Easter, Easter Monday, is known as La Pasquetta, which is literally translated as Little Easter. Some regions celebrate this day more so than the actual day of Easter.
Baratti e Milano Sacchetto Ovetti Cremino Assortiti
To be enjoyed:
The littles will love these chocolates with a tall glass of their favorite milk. For the adults make it fun, grab a few cordials and taste each chocolate with a cordial such as a vanilla forward Brandy, a French Cognac or for a sweeter sensation try with an Orange Liquor or Amaretto! BUONA PASQUA! Happy Easter!