When the Gianduja chocolate meets the best Tonda Gentile Trilobata hazelnut chips from the Langhe region (and we did not spare ourselves: the chips measure 5-8 mm!!!) which have been lightly toasted to bring out all their flavor, the result is Bacio: a true love marriage between chocolate and hazelnut enhanced by the delightful sensation of "crunchiness" that the chips give. Enjoy this flavor along with our Crema di Grom and a generous amount of whipped cream to put a smile on your face or offer it to someone you care to make them smile and much more!

I matrimoni d'amore secondo Grom
I matrimoni d'amore secondo Grom
Bacio
I matrimoni d'amore secondo Grom
Crema di Grom
I matrimoni d'amore secondo Grom
Vaniglia
Ingredienti

TONDA GENTILE TRILOBATA HAZELNUT
This hazelnut cultivar owns the PGI (protected geographical indication) certification, a testament to his superior quality. Regulations allow for a production of no more than 3,400 kilos per hectare, and govern the environmental conditions in which the "Hazelnut of Piedmont" or "Piedmont Hazelnut" is cultivated: i.e. in hazelnut groves of local tradition geared to guaranteeing the specific quality characteristics of the end product. The "Hazelnut of Piedmont" or "Piedmont Hazelnut" must meet the following product characteristics: rather irregular sizes, measuring mainly from 17 to 21 mm; shell of medium thickness, medium nut-brown color, not too shiny, with diffused fibers at the top and numerous, though not very evident, grooves; a compact and crunchy texture; extremely refined and persistent flavors.

CHOCOLATE "OCUMARE" - VENEZUELA
Always researching for the best ingredients, we believe that the ideal place for cacao is Venezuela: here, in the northern state of Aragua, we collaborate with Gian Luca Franzoni and Domori to look for the best lots of the Criollo bean variety (clones 61, 66 and 67), appreciated for giving an incredible feeling of strength and persistence, moderate acidity and complex aromas of fig jam, baking bread and dried fruit.
This fantastic cacao variety, fermented and then dried in the sun, has the peculiarity of containing only 20-25 beans per pod (the cacao tree fruit) of 1.4 grams average weight. The lower yields, smaller size of the bean and considerable more complex cultivation, however, gives us that rare combination of strength and elegance, which is the unique prerogative the Ocumare chocolate.
Grom