€8,90
€8,90
The hazelnut and cocoa spreadable cream is made with 48% Italian hazelnuts from the Irpinia hills. An artisanal product with a creamy and smooth consistency, free of grains or other imperfections. Resisting this sweet and creamy temptation will be really hard!
Does not contain gluten. May contain traces of other nuts. Do not worry if you notice a layer of oil appearing on the surface.t is a sign of the high quality of the ingredients. Stirring is recommended before consumption.
Hazelnuts (48%), sugar, cocoa, low-fat milk powder, extra virgin olive oil, sunflower lecithin. May contain traces of other nuts.
Hazelnuts (48%), sugar, cocoa, low-fat milk powder, extra virgin olive oil, sunflower lecithin. May contain traces of other nuts.
HOW BEST TO ENJOY IT
The Hazelnut and Cocoa Cream is a classic sweet-tasting spreadable cream that combines two ingredients for a truly unique product enjoyed by children and adults alike. This product is an absolute must-have in the cupboard and on the table when it comes time for breakfast. The hazelnut cream is perfect to spread on a slice of white bread and if you'd like to add an even more delicious touch, just add some chopped strawberries on. Also great for making hazelnut and cocoa cream stuffed cookies, tarts or as a filling for crepes. A delicious way to savour it is by serving it as a topping on an ice cream sundae or a whipped coffee cream. During the Christmas Holidays, Italians use to spread the Hazelnut and Cocoa Cream on Pandoro or Panettone slices: a simple way to make your Christmas dessert even more mouth-watering from the very first bite!
THE PROCESSING
First, hazelnuts from the Irpine hills are carefully selected. Next, two very important stages follow, namely shelling and roasting. Specifically, it is necessary that the hazelnuts are properly roasted in order to enhance their characteristic flavour and aroma.
After obtaining an impalpable paste both to the touch and to the palate, the other ingredients required to give it creaminess, sweetness and its traditional taste are added to it.
Then, the paste is processed together with sugar, cocoa, low-fat milk powder and 100% Italian extra virgin olive oil. This results in a very mouth-watering and creamy product, ready to be packaged in a glass jar with an airtight lid and guarantee seal.
HISTORICAL NOTES
Hazelnuts and cocoa were first combined in the 1800s in Turin, which at that time was the undisputed chocolate capital of Europe. There are several legends about who and how invented the Gianduia, the ancestor of the hazelnut and cocoa spread. According to the most famous story, the master chocolatiers of Turin, stricken by the shortage of cocoa due to the arrival of Napoleon and his commercial choices, had to find a solution to produce their chocolate desserts and found it in the Piedmont countryside, rich in hazelnut trees. By grinding the hazelnuts, they obtained a powder that was very similar to cocoa and could therefore be processed in the same way. Master chocolatiers decided to use it in place of the raw material lacking at that moment. Thus Gianduia was born. It was in 1946 that Piedmontese pastry chef Pietro Ferrero worked on the original recipe, creating an extremely expensive sweet loaf called Giandujot. Five years later, the first hazelnut and cocoa spreadable cream became accessible to everyone: the Supercrema.
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