This is the flavor of our hometown of Torino. It was born from the marriage between chocolate and hazelnuts; doesn’t that sound divine? In making it ours, we paired the persistent floral and velvet flavors of Ecuadorian chocolate with our intensely aromatic hazelnuts. In the tub, our Gianduia is made even more irresistible with caramelized hazelnuts. Come meet us.
The Nacional cacao is grown in Arriba Mocache, Ecuador, and enchants its connoisseurs with its floral aroma and notes of dried fruit. It is a cacao of superior quality, defined as “fino de aroma,” and is the ideal chocolate for sorbets, coatings, and chips.
Its distinct characteristics are its perfect round shape, its white flesh, and its intense aroma. Last but not least, our hazelnuts are easy to peel! This may seem silly, but it is a big deal: the shell is bitter and covers the natural aromas of the nut.
In order to have fresh milk daily, we chose to use high-quality milk from cows raised in Piedmont. The evaluations of the stalls and milking barn are even more rigorous: this allows us to gently pasteurize the milk, without altering its organoleptic properties, while maintaining its finest qualities.
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