Chocolate and Desserts

To make life sweeter
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Plain #Dark Chocolate #bar #Chuao - Criollo 70% #Domori, 25gr. An extremely rare variety of #Criollo #cacao, recovered and grown since 2002. The beans, which are completely white, give the #chocolate an incredible roundness and sweetness, with notes of milk cream, honey and nuts.

Plain Chocolate - Criollo An extremely rare variety of recovered and grown since The beans, which are completely white, give the an incredible roundness and sweetness, with notes of milk cream, honey and nuts.

Plain Chocolate - Criollo An extremely rare variety of recovered and grown since The beans, which are completely white, give the an incredible roundness and sweetness, with notes of milk cream, honey and nuts.

Cremini Chocolates from Guido Gobino

Two souls of gianduia : dark or classic cremino Guido Gobino Torino

Torroncini alla nocciola. | A torrone with original Piemonte hazelnuts carefully chosen one by one. Bound with sugar, honey and egg white, nothing more. Cooked for seven hours in steam chambers, moulded and cut strictly by hand and knife - left to cool, on marble tables. Can you smell a time far away?

Torroncini alla nocciola. | A torrone with original Piemonte hazelnuts carefully chosen one by one. Bound with sugar, honey and egg white, nothing more. Cooked for seven hours in steam chambers, moulded and cut strictly by hand and knife - left to cool, on marble tables. Can you smell a time far away?

Giandujotto Classico - traditional turino chocolates by guido gobino http://www.gourmetitaly.com/en/products/chocolate-and-sweets/gianduiotto-classico-gobino-250gr.html

Giandujotto Classico - traditional turino chocolates by guido gobino

Our Easter Dove Cake for 2014 has been produced in only ten pieces signed by the Old Molettieri Bakery in Napoli. Why such a limited edition? And why is this cake so special? Learn more here! http://www.gourmetitaly.com/en/products/chocolate-and-sweets/colomba-classica.html

Our Easter Dove Cake for 2014 has been produced in only ten pieces signed by the Old Molettieri Bakery in Napoli. Why such a limited edition?

What are Ecuador, Grenada, Jamaica, Madagascar, Trinidad and Venezuela doing together?

Selection of Napolitain by small squares of that will make you enjoy the variety of the finest beans from plantations in Ecuador, Grenada, Jamaica, Madagascar, Trinidad and Venezuela.

Torrone al Pistacchio - Barbero - Pistachio Nougat

The art of traditional Piedmontese confectionery meets the brute sides of Mt. Etna in this classy and comforting

two #gianduia layers hem an #extrabitter #chocolate #ganache.This is one of the most famous among #Italian #pralines.

Two souls of Gianduia. The most famous among Italian pralines: two gianduia layers hem together in a ‘different’ heart.

Guido Gobino - the master of gianduja and paradise for those of us who love it. http://www.gourmetitaly.com/en/products/chocolate-and-sweets/gianduiotto-classico-gobino-250gr.html

Guido Gobino - the master of gianduja and paradise for those of us who love it.

Guido Gobino Crema Spalmabile Gianduja http://www.gourmetitaly.com/en/products/chocolate-and-sweets/crema-di-gianduja-gobino-250gr.html

Take the yummiest of all whims, spread. Now substitute the low-quality hazelnuts used by the industry with pure IGP fruits from about Add a great and Guido Gobino's talent: the result is a spread so good it's even hard to imagine.

Plain Chocolate - Criollo An extremely rare variety of recovered and grown since The beans, which are completely white, give the an incredible roundness and sweetness, with notes of milk cream, honey and nuts.

Pistachio Torroncini Barbero

Barbero, Torroncini Friabili al pistacchio, - Gourmet Italy

Guido Gobino http://www.gourmetitaly.com/en/products/chocolate-and-sweets/crema-al-cacao-gobino-250gr.html

Take the yummiest of all whims, spread. Now substitute the low-quality hazelnuts used by the industry with pure IGP fruits from about Add a great and Guido Gobino's talent: the result is a spread so good it's even hard to imagine.

From need, excellence.  When in 1865 the French Empire imposed to Piedmont heavy taxes on cocoa, the demand for chocolate was high: chocolatier Michel Prochet decided to cut the costs by substituting it with hazelnut paste. Gianduiotto was born: Gobino uses Langhe hazelnuts to create this version, faithful to the ancient recipe.

From need, excellence. When the French Empire imposed heavy taxes on cocoa in Piedmont, the demand for chocolate rose. But in 1865 Michele Prochet

Catcher on the #Rye #biscuits #cookies

Di Ciaccio's Craft Breakfast Biscuits with Organic Rye Flour.

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