Cocoa hazelnut cream – Enrico Crippa



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Ingredients: 45% Piedmont hazelnut I.G.P., white cane sugar, 16% cocoa powder, emulsifier: sunflower lecithin.
The presence of other nuts and milk derivatives is not excluded.

San Domenico

The line signed by the three-starred Chef Enrico Crippa who, together with the Relanghe staff, pays homage to the Piedmont Hazelnut I.G.P.

“I started to know and use Piedmontese hazelnuts as soon as I arrived in the Langhe because through Relanghe I was able to observe the working method and total control over the supply chain.” Enrico Crippa