A small dollop of cream and Venezuelan chocolate leaves a delicate aroma: the difference between dark and milk chocolate. This hot chocolate is naturally sweet and creamy — not too much, but just the right amount — and is made for those who enjoy a more dainty, delicate flavor. Now, that does not mean this is not delicious! Enjoy it with a Grom meliga biscotto or delightfully drown yourself in an affogato by adding Tonda di Griffoni nocciola gelato.
This mono-origin chocolate is identified by its delicate yet persistent taste. Its floral aromas hint at notes of dried fruit, tobacco, and wood for those with finer palates; this bitter-sweet equilibrium is for everyone.
For our cream flavors, we chose a cream with 40% fat, produced by the barn for the centrifugation of fresh milk. Dosage is key. The secret, in fact, is the recipe’s equilibrium which we maintain by avoiding an excessive use of cream that lessens the sharpness of the flavors.
|Total fat||16,4 g|
|saturated FAT||2,4 g|
|Total carbohydrate||22,7 g|