Dark Gianduja Chocolate with Whole Hazelnuts

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$ 24.75
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This chocolate bar is the epitome of Italian gianduja dark chocolate bliss. La Molina has smooth and velvety down to a science. Incredibly silky dark chocolate is blended with the world’s finest hazelnuts, and wrapped around whole crunchy nuts. Pleasant notes of red berry acidity and hints of toasted coffee beans balance the chocolate’s sweetness for an incredibly fresh, rich flavor that lingers in your mouth. Lucky for us, it comes in what they call an “XXL Oversize” bar. Its sections break apart easily for sharing...or saving for yourself for later…

What is it that makes La Molina’s chocolate so outstanding? In their words, “The family atmosphere, the drive to always do our best...and the fact that we ourselves are chocolate lovers dedicated to real, good food!” La Molina uses only the highest quality of ingredients in their small Tuscan workshop.

They start with a blend of South American and Madagascar chocolate and the incredibly flavorful “Tonda Gentile” Piemonte IGP hazelnuts. They add real Madagascar vanilla and a small amount (0.3%) of lecitin, extracted from non-GMO soy, a natural emulsifier that is frequently used in chocolate production to stabilize the chocolate, ensure a smooth consistency, and protect its flavors.

La Molina is a chocolatier located in the Tuscan town of Quarrata, northwest of Firenze. They took their name from one of Maria-Theresa of Austria’s chambermaids, whose sole responsibility was preparing the royal chocolate; she earned her the nickname from the “molinillo,” a small wooden whisk that was used to froth the liquid chocolate drink she served. Today, the small company, lead by master artisan Salvatore Minniti, represents a new wave of Italian chocolatiers, a blend of Italian tradition and modernism.

Read about it:
From Camille - A Culinary Adventure with Gustiamo - A Visit to La Molina Chocolate
Camille visits La Molina chocolate, in Quarrata, near Pistoia. The saying, "Dulcis in Fundo", could…