The quality of our products here intended for the world of hôtellerie and catering. Ad hoc products and unique packaging serving kitchen and pastry professionals.
Cold-pressed directly in our factory, this oil is obtained exclusively from Tonda Gentile Trilobata Hazelnuts.
Tonda Gentile Trilobata hazelnuts from Piedmont expertly roasted in our Factory.
Our Gianduja Chocolate, born from the meeting of the most aromatic cocoa beans and the prized Piedmont Hazelnut, is characterized by the typical velvety texture and distinct notes of Hazelnut and cocoa.
A mélange of cocoa beans from Ecuador and Venezuela, in which floral and vegetal notes, typical of aromatic cocoas from South America, stand out. A chocolate with a lovable and well-balanced character.
From the skilful blending of cocoa from Ecuador and Venezuela comes a Blend in which spicy and dried fruit notes stand out; the discreet acidity, balanced by the roasted notes, makes it extremely pleasant and persistent.
A calibrated blend of cocoa beans from Ecuador, Venezuela and Madagascar. An incredibly intense taste with notes of honey and dried fruit.
Fresh and marked acidity, with hints of citrus and red fruits. Lingering finish, with notes of roasted cocoa.
Sweet notes of dried and fresh fruit are well balanced by the chocolate finish, with roasted and spicy notes.
Intense notes of roasted, caramel and grain. Pleasantly bitter, intense and persistent finish.
45% Tonda, Gentile and Trilobata Hazelnuts, Italian Sugar, Inalpi Milk from the Piedmont Alpine supply chain and vanilla beans. Delicate and creamy for intense hazelnut and cocoa aroma.
The dark version of the traditional Gianduja spread cream that combines the character of cocoa with the softness of the Tonda Gentile Trilobata Hazelnuts. Velvety and creamy for an intense cocoa flavour.
A must-have for true Chocolate lovers, made from Chocolate refining powder, enhanced with cocoa powder, Sugar and a small percentage of thickener to make the Chocolate even denser and creamier.
The ideal preparation for making hot chocolate; try the water-based preparation for an extra dark flavour. A robust and intense taste.
High-butter cocoa powder, ideal for all pastry preparations
