The hazelnut express, maximum amount of hazelnut possible and still call it Gianduja. Bread, toast, crossants, strawberries... good.
Master chocolatier Guido Castagna created this recipe to satisfy his highly discriminating tastebuds. If you prefer a Gianduja cream that leans more towards hazelnut than chocolate, go for this one. Thicker consistency makes it ideal for spreading on bread, crackers, or croissants. Top quality Venezuelan dark chocolate and locally grown Piemonte hazelnuts deliver deeper flavor. These two ingredients are known for their health benefits… you can't go wrong. 200g. jar.
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