Assorted chocolates in a mini book from the Christmas Collection: Cremino Venezuela dedicated to lovers of fine Gianduja and the best selected Venezuela cocoa and is made up of alternating layers with different cocoa intensities that delight with their elegant creaminess, Cremino 1878 made up of a layer of white chocolate with almond paste between two layers of milk Gianduja with Piedmont Hazelnuts, Cremino Pistachio made up of alternating layers of lightly salted pistachio Gianduja and Cremino Extra-Dark made up of a layer of dark chocolate with almond paste between two layers of dark Gianduja. Cremini are square chocolates with a soft consistency arising from their alternating two layers. Whilst the recipe for the classic Cremino uses white and milk chocolate, the Dark Cremino has two outer layers which are the result of a union between 75% dark chocolate and hazelnut paste, and the sweeter central layer is produced from a union of almond paste and 56% dark chocolate. In the Cremino Pistachio, on the other hand, each layer is obtained from the encounter between chocolate and Pistachio, where the two outer layers are based on white chocolate and the inner layer is based on milk chocolate. In the Cremino Venezuela, finally, the two layers will delight the palates of gianduja lovers with their elegant creaminess.
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