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Piemonte I.G.P. Hazelnut Milk Chocolate Dragées (150g) by Three Star Michelin Chef Enrico Crippa
Piemonte I.G.P. Hazelnut Milk Chocolate Dragées (150g)
by Three Star Michelin Chef Enrico Crippa
Availability: Sold Out
$14.99
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Producer : Relanghe - Enrico Crippa
Region : Piedmont (Italy)
Tasting Notes
This product qualifies for complimentary delivery
Price Was: $19.99
Price Now: $14.99 (Save $5.00)
This chocolate comes from Relanghe in Piemonte. They are made by the same people that own Piazza Duomo restaurant, a 3 star Michelin restaurant rated the 17th best restaurant in the world on the Pellegrino list. Another classic of Piedmont confectionary specially made with only the finest Nocciola Piemonte I.G.P..
Relanghe chocolate is some of the best chocolate I have ever tasted. I consider myself to be a chocolate aficionado. I have spent a lot of time in Switzerland and dined in many of the world's most prestigious restaurants. I have no problem spending money for exceptional product. When I tasted this bar, my tastebuds did a back flip. My exact thought was, "this is the best chocolate I have ever tasted." For those that do not know, Piedmont is not only home to some of the best wine production in the world, but also the best hazelnut terroir. The blend of chocolate and hazelnut in these chocolates is nothing short of sublime.
12 Pieces total. Ingredients: 60% dark chocolate cocoa. 70% (cocoa paste, sugar, cocoa butter, emulsifier: soy lecithin, natural vanilla flavouring), 40% Piedmont hazelnut I.G.P.. Shellac coating. May contain traces of nuts and milk derivatives. Gluten free. Keep in a cold and dry place
Specs
| Producer | Relanghe - Enrico Crippa |
|---|---|
| Region | Piedmont (Italy) |
| Food Weight (grams) | 150g |
| Ingredients | 80% milk chocolate (min.40% cocoa, sugar, cocoa butter, whole milk powder, Ecuador cocoa mass, skimmed milk powder, emulsifier: soy lecithin, natural vanilla flavour), 20% Piedmont hazelnut IGP |
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Reviews for Piemonte I.G.P. Hazelnut Milk Chocolate Dragées (150g) by Three Star Michelin Chef Enrico Crippa
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