Description
Cioccolato di Modica cream with hazelnut crunch.
Modica chocolate makes up 45% of the cream, with sugar, milk powder, sunflower oil, cocoa butter and 3% hazelnut grains for crunch. Made in Sicily, gluten free and without preservatives, as the producer declares.
For restaurants and chefs. Spread it on warm brioche or crêpes, fill cannoli and tart shells, or spoon it over ricotta and gelato, where the hazelnut grains add texture. Warmed gently, it also makes a quick chocolate glaze for a plated dessert.
For specialty and Italian stores. Cioccolato di Modica is a Sicilian name many chocolate lovers know, and a spreadable version is an easy gift. The hazelnut crunch is a detail worth mentioning to customers. It sells next to biscuits, panettone and the other sweet creams.
Format guidance: the 100 g jar suits retail and gifting; the 190 g jar suits pastry and kitchen use.
Specs: 100 g, case of 12, shelf life 12 months, gluten free, no preservatives, Sicilia (Italy).
Allergens: to be checked on the product label.
