Chocolate and hazelnuts cream
Why we made this
To pay tribute to the famous Nutella that indulged the sweet tooth of countless Italian children, by creating a hazelnut chocolate cream made exclusively with healthy ingredients.
A rich taste and a velvety texture, characteristic of an authentic Italian chocolate cream. Made without palm oil, our cream contains Sicilian hazelnuts, low-fat cocoa powder and extra virgin olive oil.
The Sicilian hazelnut harvest begins in mid-August and continues throughout September, when the clusters are easily picked from the branches. Once harvested, the nuts are left to dry in the sun for 5 to 7 days. Then, they are crushed and ground into powder, mixed with cocoa and blended into cream. Each jar contains over 15% hazelnuts and 25% cocoa powder.
Our cream was created with care by Nino Marino, in his own culinary laboratory nestled in the volcanic stone of the Etna in Bronte, Sicily.
The artisans behind the product
Our producer’s family has specialized in nut processing for three generations. Fifteen years ago, they also branched out in specialty pastries and confectioneries.
Use our cream as an ingredient or garnish in desserts, or as a topping for toast, pancakes, ice cream or Greek yogurt.
Sugar, low-fat cocoa powder 25%, Sicilian hazelnuts 15%, milk powder, non-hydrogenated vegetable fat (sunflower oil, cocoa butter), extra virgin olive oil, emulsifier: soy lecithin, natural vanilla flavours.
Store in a cool dry place. May contain traces of nuts and dried fruits.
Bronte pistachio specialists Vincente owe their success to this tiny nut growing on the steep volcanic rock slopes of the Etna, in Sicily, since ancient times. It was the first Arab colonizers who progressively perfected and refined its cultivation. Vincente’s products owe their exceptional quality to carefully selected raw ingredients, to carefully crafted details and to jealously guarded secret recipes!