Baratti & Milano Myth and Travel Box Gianduiotto Classic and Dark Choc – Baratti & Milano Italian Chocolate
MADE IN PIEMONTE ITALY
The Royal Chocolate of the House of Savoy
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Baratti & Milano Myth and Travel Box Gianduiotto Classic and Dark Chocolates

$24.00

Baratti e Milano MYTO Scatola di Cioccolati Gianduiotti Classico e Fondente 

Classic gianduiotti and dark chocolate gianduiotti together at last. If you've been wanting to try them side by side, the Myth & Travel assortment is for you! Legend has it that Baratti & Milano perfected the famous gianduiotti and became the royal chocolate makers to the House of Savoy.

Quantity:
196 grams

Classsic Giandiuotto
Creamy and smooth, a perfect balance between milk chocolate and hazelnut.  This perfect gianduiotto melts in your mouth and leaves a clean finish because of the high quality of the ingredients.  Pure happiness in chocolate form. Famous wine writer Ian D'Agata has said, "Baratti e Milano gianduiotti is the 'Grand Cru' of gianduiotti"

Ingredients:
Gianduja Hazelnut Milk Chocolate, sugar, hazelnuts (26%), cocoa mass, cocoa butter, whole milk powder, soy lecithin emulsifier.

Gluten free.

Gianduiotto Fondente
Same classic and creamy flavor as the milk chocolate Gianduiotto but created with Baratti & Milano's Dark Chocolate blend of cacaos for a smooth and perfect dark chocolate and hazelnut treat!

Ingredients:
Sugar, hazelnuts (31%), cocoa mass, low fat cocoa, cocoa butter, emulsifier: soy lecithin.

Gluten free.

Storage: Keep in a cool (18C - 20C) (64F - 68F) dry odorless place. If kept too cool, i.e. refrigerated, or too warm, the chocolate will have a natural reaction called blooming, where the cocoa butter rises to the surface of the chocolate and turns the surface cloudy or white. 

Learning Baratti & Milano History:
The delicate taste of Gianduiotto Baratti & Milano has a surprising history. It was born in the mid-1800s, when the continental blockade imposed by Napoleon had made cocoa as precious as gold. The idea of combining cocoa with a home fruit, the hazelnut, immediately proved to be brilliant: and in 1865 the first "Gianduia", which soon became "Gianduiotti" with their unmistakable inverted boat shape. Baratti & Milano today offers a novelty, the Dark Gianduiotto, according to the ancient original recipe.

To be enjoyed:
Both a creamy sherry or tawny port would pair nicely with the hazelnut forward flavor of these particular chocolates if serving as an after dinner affair.  Also pairs well alongside a red wine with a hint of spice such as a Petite Syrah or for a mild blend (mostly with the Fondente version) choose a Dolcetto, Nebbiolo or even a Rioja blend. For a different setting pair alongside a macchiato coffee or with a frosty glass of cow's milk or oat milk.

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