Caffarel Cremino Gianduja Chocolates with Hazelnut Cream, 5.29 oz (150g)

The layered one. A cremino is built in bands — gianduja, then a soft hazelnut cream through the middle, then gianduja again — so it is smoother and sweeter than the whole-nut Piemonte beside it on this shelf. Nothing to bite; it goes soft on the tongue.

Caffarel have been in Piedmont since 1826 and invented gianduja there in 1865. The cremino is the other half of that tradition: same chocolate, different construction.

⚠️ This one contains almonds and the Piemonte does not. If you are buying for someone with a nut allergy, neither box is safe, but it is worth knowing the two differ.

Ingredients: sugar, hazelnuts, cocoa butter, dry whole milk, chocolate, almonds, vanillin (artificial flavouring), soy lecithin (an emulsifier), glucose syrup.

Contains hazelnuts, milk, almonds and soy. May contain other tree nuts.

Per serving (2 chocolates, 28 g): 160 calories · total fat 10 g, saturated 4 g, trans under 0.5 g · cholesterol under 5 mg · sodium 10 mg · carbohydrate 15 g, fibre 1 g, total sugars 13 g (12 g added) · protein 2 g. About 5 servings per box.

Gluten-free. Store in a cool, dry place. The front of the box states non-EU cocoa.

Net weight 150 g (5.29 oz). 🇮🇹 Made in Italy by Lindt & Sprüngli S.p.A. at Luserna San Giovanni, Piedmont — Caffarel's own valley.