Tender hazelnut paste, tasty almonds, a touch of white chocolate accompanied by the unmistakable flavor of ginger and the exotic touch of lime. All sealed by a layer of fine dark chocolate.
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Weight: 300 gr
Internal ingredients: sugar, almonds, hazelnuts, white chocolate, emulsifier (soy lecithin, natural aroma of lime and ginger).
External ingredients: chocolate cover: sugar, cocoa paste, cocoa butter, emulsifier (soy lecithin, natural flavors), cocoa 60.1% minimum.
Allergens: Nuts, soy lecithin
Additives: none
Nutritional values per 100 gr.: Energy kJ 2448 kcal 585 ; Fats g. 43,1 of which saturated fatty acids g. 13,8; Carbohydrates g. 33,1 of which sugars g. 33,1; Fibre g. 8,1; Salt 50 mg
Way of storage: store in cool and dry place
How to use: to be enjoyed at any time of the day
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Tender hazelnut paste, tasty almonds, a touch of white chocolate and orange, all sealed by a very fine layer of dark chocolate. A journey through the scents of southern Italy, among citrus essences that will make you dream.
"Croccantino" is the flagship of the confectionery tradition from "La Provenzale" .
The internal dough, made with chopped hazelnuts and almonds, caramelized with sugar and honey, is spread by hand with a rolling pin. Originally the cover was made with naspro, cocoa icing and sugar, then replaced by a very fine layer of dark chocolate.
Traditional Balsamic Vinegar of Modena PDO is produced by cooking and reducing the must of local grapes such as: Lambrusco, Ancellotta, Trebbiano, Sauvignon, Sgavetta, Berzemino and Occhio di Gatta. The grapes are pressed and the must boiled until the product is halved. Then, the very valuable cooked must is cooled and later it will be decanted until winter, when it is transferred to precious wooden barrels. The Traditional Balsamic Vinegar of Modena PDO must be aged for a period of 12 years to be recognized as "AFFINATO", and more than 25 years for "EXTRAVECCHIO".
Traditional Balsamic Vinegar of Modena PDO is produced by cooking and reducing the must of local grapes such as: Lambrusco, Ancellotta, Trebbiano, Sauvignon, Sgavetta, Berzemino and Occhio di Gatta. The grapes are pressed and the must boiled until the product is halved. Then, the very valuable cooked must is cooled and later it will be decanted until winter, when it is transferred to precious wooden barrels. The Traditional Balsamic Vinegar of Modena PDO must be aged for a period of 12 years to be recognized as "AFFINATO", and more than 25 years for "EXTRAVECCHIO".
