Cioccolatino cremino | Aree protette Po piemontese". www.parcopopiemontese.it (in Italian) . Retrieved 2022-04-04.

This smooth, creamy, melt-on-the-tongue perfect piece of chocolate. The moment you try it for yourself, will be a moment of bliss and revelation. Bear in mind that some modern versions of cremino have even dispensed with the three-layers requirement. For example, see the zabaione cubes in one of the preceding photos. Other newvarieties of cremino come studded with nuts and dried fruit. So, every taste is covered. We seldom have puppies as we only breed a litter when we want to keep one - we give a lifetime of support for all our puppy ownersWhere to find cremino in Italy, you may ask. Try any finechocolate shop (especially in Turin) or go to a Chocolate Festival. Plus, and even though originally, cremino had beenstrictly a gianduja and coffee/hazelnut/lemon-flavoured affair, nowadays its repertoire has been greatly expanded and you can find it in almost any flavour that you couldthink of. Coconut, zabaione, dark chocolate, tiramisu, cappuccino, sea salt, caramel and even zuppa inglese (which, even though literally translated means ‘English soup’, in fact it’s the Italian term for the English triffle! Yes, go figure!). For those who know that Italy is home to the world’s biggest chocolate festival, it’s only natural to assume that the country takes its chocolate very seriously. And, although it’s true, even for our expert readers, it might come as a surprise that it’s Turin that does the most meaningful job - inventing Gianduja? Gianduiotto? Cremino? Yup, all of that happened in Turin, not too many years ago. So, we’ve decided to take you on the delicious ride to the world of Italian chocolate, and, for the fun of it, we want to start from the very last member of gourmet treats - velvety smooth cremino !

The Cremino is a chocolate originally from Piedmont, northern Italy. It is composed of three layers; the outer layers are made with gianduja chocolate, and the inner one can be made with either coffee, lemon or hazelnut paste. It is typically cubical and is sold wrapped in aluminium and a paper band which indicates the flavour. [1] History [ edit ] Antonaci, Mario. "Baratti & Milano: la tradizione dolciaria piemontese". The Light Canvas (in Italian) . Retrieved 2022-04-04.

Ingredients

N.B. Just to throw in the fact that gianduja is two-parts chocolate and one-part ground hazelnuts which is lovely both as a spread and as a hard piece of chocolate. Instead, you can find it in any form– from bite-sized morsels to huge slabsweighing probably a ton. Figuratively speaking, of course, but you get the drift. And if you don’t, just have alook at the photo herewith. Yes, this is how big cremino can get. Obviously, you don’t have to buy the whole slab (although, I have been tempted). You simply ask for however much you want and they cut a piece for you to the tune of around 3.50-4.00 euros per 100 grams.