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 nocciola gelato.
The chocolate from Venezuela is one of the most aromatic in the world; its fine acidity brings out the caramel and tropical fruit aromas. These characteristics make it the perfect chocolate for a strong and complex-flavored gelato.
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.
|Nutritional facts||per 100g|
|Total fat||16,4 g|
|saturated fat||2,4 g|
|Total carbohydrate||22,7 g|