Typical gianduja spread with hazelnut grains without palm oil. Ideal to spread on bread, to prepare sweet crêpes, to garnish cookies and ice cream.
Great to spread on bread or cookies, the cream is great for filling croissants, sweet crepes, pancakes or waffles. Exceptional cream as a filling for chocolates, on ice cream and with yogurt. It is great for filling Panettone, Pandoro and Easter doves by mixing this gianduja cream with whipped cream, resulting in a fine “ganache cream.” It is recommended to mix before use.
Hazelnut cream (Gianduja in Piedmontese dialect) was created in 1806 by the smarts confectioners of Turin, to overcome the chocolate exportation block decided by Napoleon. They added local hazelnuts instead of the missing cocoa, and now we produce our cream adding hazelnut crumble for a crunchy twist.
