The traditional hazelnut gianduiotti are revisited in delicious variations : the Torronjotti, the first nougat giandujotto, the Pistacchiotti, the pistachio giandujotto created by the collaboration with the Pariani firm. The Caramellotto with tasty salted caramel and the timeless dark giandujotto.
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INGREDIENTS:
Giandujotto - Sugar, Piedmont hazelnut (25%), cocoa butter, whole milk powder, cocoa paste. Emulsifier: soya lecithin, nat.flav.vanilla. Minimum cocoa 32%.
Torronjotto - White chocolate (sugar ,cocoa butter, whole milk powder, emulsifier: soya lecithin, natural flavor vanilla), Barbero nougat 17% (Piedmont hazelnut, honey, sugar, glucose syrup, egg white, wafer: potato starch, water, olive oil; natural vanilla from Madagascar, corn starch), Piedmont hazelnut paste, Piedmont hazelnut powder.
Pistacchiotto - White chocolate (sugar ,cocoa butter, whole milk powder. Emulsifier: soya lecithin, natural flavor vanilla), pistachio paste 30%, cocoa butter, extra dark chocolate (cocoa paste , sugar, cocoa butter. Emulsifier: soya lecithin, natural flavor vanilla. Min. cocoa 60%)
Caramellotto - White caramel chocolate (Sugar, cocoa butter, whole milk powder, powder of caramel 1,5 % ( caramelized sugar syrup, maltodextrin ), lactose, emulsifier: soy lecithin, salt, natural vanilla extract ), Piedmont hazelnut paste 25%; salt. ( Min Cacao 22%)
Fondente - Dark chocolate (Cacoa paste,sugar,cacoa butter, Emulsifier: soya lecithin, nat.flav.vanilla )Piedmont hazelnut 30%, cocoa paste (minimum cocoa 48,6%.)
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