This chocolate is all about tradition. Made using an old school method of extrusion, it follows the classic Gianduja recipe: the Tonda Gentile Trilobata Hazelnut, roasted in a high-tech laboratory, and fine aromatic Cocoa from South America. Melded together with milk from the Piedmont Alpine region and Italian sugar, the result is a velvety and enveloping texture, with the sweet taste of caramelized and roasted notes of hazelnuts.

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Contains sugar, Piedmont hazelnut, cocoa mass, whole milk powder, cocoa butter, natural extract of vanilla.

Sold as individual pieces

Made in Italy