Cream with 25% Mabel dark chocolate 56% with an intense and distinctive flavour, characterized byrounded and balanced dark chocolate notes. Ideal to use as a filling, in croissants, single-serving pastries or cakes, but also in chocolate making pralines.
Cream with a strong cocoa flavour, with 14% hazelnut paste and without any hydrogenated fats.
Hazelnut gianduja cream, spreadable and temperature resistant, ideal for application after baking. 14% hazelnut paste content.
Premium cream, with the refined and intense flavour of gianduja, with 35% hazelnut paste content. Does not contain palm oil or hydrogenated fats.
Cream with 25% Regina Milk chocolate 35%: a full and indulgent flavour, with cocoa notes followed by milky notes. Ideal to use as a filling, in croissants, single-serving pastries or cakes, but also in chocolate making pralines.
Cream with excellent organoleptic properties: high percentage of hazelnut (22%) and hydrogenated fat free.
Spreadable cream with 25% low-fat cocoa and 6% hazelnut paste, for a cocoa taste with a well-rounded aromatic profile. Hydrogenated fat free.
