Chocolate Hazelnut Cream - Marco Colzani Lombardia Italy

Product description Chocolate Hazelnut Cream - Marco Colzani, Lombardia, Italy Bean to bar chocolate cream with Hazelnuts from Alta Langa, Piedmont Only contains 3 ingredients, accidentally vegan The most wholesome, luscious, and pure gianduja cream Spread it onto fresh bread or mix a dollop into fresh gelato. Or - go ahead. Grab a spoon and dig in In a glass jar of 260 gr - 9.2 oz Ingredients toasted IGP Piemontese hazelnuts, cacao, cane sugar Marco Colzani’s Chocolate Hazelnut Cream: your quest for deliciously simple, naturally-made foods just high-fived your inner child. Chocolate And Hazelnut, Perfect Match Chocolate and hazelnut cream - or gianduja- has a special place on the Italian breakfast table. Unbelievably flavorful, this spread is bursting with hazelnut flavor. Marco Colzani Marco Colzani is a young, passionate chocolatier who opened his own laboratory in 2016. After graduating with a degree in agriculture, Marco became an enologist. Eager to return to his roots in Lake Como, he soon took all the research and technical skill he had learned in his study of wine - origins, terroir, fermentation, acidity, sugars and oxidation - and turned it to a new passion: chocolate. Simply Three Ingredients Simplicity is one of Marco’s core beliefs, so he created his gianduja cream with just three ingredients: Piemontese hazelnuts, cacao, cane sugar. Marco sources the

Highlights: Bean to bar chocolate cream with Hazelnuts from Alta Langa, Piedmont Only contains 3 ingredients, accidentally vegan The most wholesome, luscious, and pure gianduja cream Spread it onto fresh bread or mix a dollop into fresh gelato. Or - go ahead. Grab a spoon and dig in. In a glass jar of 260 gr - 9.2 oz

Key details: Item Weight: 9.88 ounces | Units: 9.8 Ounce | Customer Reviews: 4.8 4.8 out of 5 stars (408)

How it fits your day: Use the key specs and highlights above to match it to your setup, space, or routine before you check out.

Customer feedback: 4.8/5 average rating.

Customers say: Customers love this chocolate hazelnut spread for its authentic Italian ingredients, smooth texture, and perfect balance of hazelnut and chocolate flavors.

Review snippets: Just received a jar of the Cacao Nocciole by Marco Colzani from seller Gustiamo. I was looking for a chocolate hazelnut sauce that did not have garbage ingredients, like Nutella. This contains only hazelnuts (50%), cane sugar, and cacao. Because / Chocolate cream was delicious. It really lists just 3 ingredients on the can, no emulsifiers or questionable chemicals. Spread is pricey but very special. I am happy with it. Read more

Product description Chocolate Hazelnut Cream - Marco Colzani, Lombardia, Italy Bean to bar chocolate cream with Hazelnuts from Alta Langa, Piedmont Only contains 3 ingredients, accidentally vegan The most wholesome, luscious, and pure gianduja cream Spread it onto fresh bread or mix a dollop into fresh gelato. Or - go ahead. Grab a spoon and dig in In a glass jar of 260 gr - 9.2 oz Ingredients toasted IGP Piemontese hazelnuts, cacao, cane sugar Marco Colzani’s Chocolate Hazelnut Cream: your quest for deliciously simple, naturally-made foods just high-fived your inner child. Chocolate And Hazelnut, Perfect Match Chocolate and hazelnut cream - or gianduja- has a special place on the Italian breakfast table. Unbelievably flavorful, this spread is bursting with hazelnut flavor. Marco Colzani Marco Colzani is a young, passionate chocolatier who opened his own laboratory in 2016. After graduating with a degree in agriculture, Marco became an enologist. Eager to return to his roots in Lake Como, he soon took all the research and technical skill he had learned in his study of wine - origins, terroir, fermentation, acidity, sugars and oxidation - and turned it to a new passion: chocolate. Simply Three Ingredients Simplicity is one of Marco’s core beliefs, so he created his gianduja cream with just three ingredients: Piemontese hazelnuts, cacao, cane sugar. Marco sources the hazelnuts himself from IGP hazelnut farmers in Piemonte, neighboring his own region of Lombardia, and carefully toasts them to bring out the flavor. He starts with raw cacao beans, roasts them, and adjusts the sugar-to-cacao bean ratio based on each