Baratti & Milano Bulk Small Gianduiotti Amenity Favor (10 Packages) – Baratti & Milano Italian Chocolate
MADE IN PIEMONTE ITALY
The Royal Chocolate of the House of Savoy
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Baratti & Milano Bulk Small Gianduiotti Amenity Favor (10 Packages)

$35.00

This product is currently sold out, and may be arriving soon from Italy.

Baratti e Milano Bomboniera Gianduiotti

The small favors or amenities are perfect to leave on a pillow for your favorite guest, place at everyone's seat at a dinner party or gala, or give out as a small token of thanks.  Each lovely oval white package contains two Gianduiotti chocolate candies. Sold in groups of 10. 

Gianduiotti
A delectable mix of Baratti's famous milk chocolate made from a proprietary blend of the highest quality cacao beans  and Europe's best milk from Normandy France.

Legend has it that Baratti & Milano perfected the famous gianduiotti and became the royal chocolate makers to the House of Savoy.

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"

Quantity:
Sold in groups of 10

Each Favor contains 2 Gianduiotti Chocolates

Ingredients:
Sugar, hazelnuts (26%), cocoa mass, cocoa butter, whole milk powder, soy lecithin emulsifier.

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 more about Baratti & Milano chocolates:
Gianduia is a sweet chocolate spread containing about 30% hazelnut paste, invented in Turin during Napoleon's regency (1796–1814). The delicate taste of Gianduiotto 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. 

To be enjoyed:
Both a creamy sherry or tawny port would pair nicely with the hazelnut forward flavor of this particular chocolate 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 choose a Dolcetto, Nebbiolo or even a Rioja blend. For a different setting pair alongside an espresso macchiato or with a frosty glass of cow's milk or oat milk.

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