Tartufi Dolci Gianduja

This dark truffle praline contains almost 56% Gianduja chocolate and impresses with the full flavor of Piedmont hazelnuts. The perfect balance between nutty richness and the intense bitterness of dark chocolate makes this praline an exquisite moment of indulgence not to be missed.

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Antica Torroneria Piemontese

The art of the world's most famous hazelnut

A passion for traditional craftsmanship, a love of the origin of the products used and a connection with the company's own history characterise the outstanding quality of Antica Torroneria's products from near Alba. Despite constantly striving for innovation, the company has remained true to these principles to this day. Time plays a very important role here: only when this ‘ingredient’ is used in sufficient quantities can the best product results be achieved. The basis for this is one of the most valuable products that the Italian Langhe region produces:

The sweet, aromatic, round hazelnuts from Piedmont, the ‘Tonda gentile’. A nut that has made the region famous throughout the world and gives this producer's products their brilliant character and exceptional flavour. They are the basis for gianduja, the sweet torrone, as well as for the famous truffle pralines, some of which are made from a mixture of IGP hazelnuts and hazelnuts of Italian origin, cocoa mass and cocoa butter.

Family tradition in the 5th generation

Giuseppe Sebaste has been creating excellent baked goods inspired by the IGP ‘Piedmont Hazelnut’ since 1885. His family, now in its fifth generation, continues to tell passionate stories: the passion for an old profession, the love for the homeland, the appreciation for the fruits of the land. A place where respect for tradition and the pursuit of innovation coexist on a daily basis. At Antica Torroneria Piemontese, we are craftsmen who are constantly evolving. Most of the production staff have over 20 years of experience, and the new generations inherit their expertise and pride.

There is no substitute for the trained eye and passion of the lab technicians, so the machines they use for production have been conceived, designed, patented and built by them to see their work as in a large confectionery laboratory. They will never look for quick and cheap methods, but will always be in search of the best end results, using the right time periods and the right temperatures when processing their ingredients to maintain the excellent quality of the products and preserve the natural flavours and aromas.

2 x 1 kg (ca. 71 pcs/kg)

Milk chocolate (sugar, cocoa butter, WHOLE MILK POWDER, cocoa paste. Emulsifier: SOYA LECITHIN. Natural vanilla aroma. Minimum 32% cocoa), extra dark chocolate (sugar, cocoa paste, cocoa butter. Emulsifier: SOYA lecithin. Natural vanilla flavouring. Cacao min.52%), HAZELNUTS 32% (grains 17%, paste 15%), cocoa powder, sugar.

Soja, Milch (einschließlich Laktose), Haselnüsse

Fat	42
of which saturated	20
Carbs	43
of which sugar	38
Protein	9
Salt	0,097

almonds and pistachios.

360 days

Store in a cool (≤ 15 °C) and dry (≤ 60 % relative humidity) place. Once opend: The product should be stored in an airtight container, preferably a preserving jar, in a cool place with a temperature between 14°C to 20°C and a humidity of no more than 60%. The ideal storage temperature is ≤15°C. Avoid storing the product in direct sunlight or artificial light, or near dry cereal products, cocoa, nuts, and dried fruit.

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Product datasheet

Tartufi Dolci Gianduja

ready to eat

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