Nosetta ZeroP
Premium cream, with the refined and intense flavour of gianduja, with 35% hazelnut paste content. Does not contain palm oil or hydrogenated fats.
Ganache
Regina Milk Cream
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.
Vanini Cream
Cream with excellent organoleptic properties: high percentage of hazelnut (22%) and hydrogenated fat free.
ZeroP Dark Chocolate Cream
Spreadable cream with 25% low-fat cocoa and 6% hazelnut paste, for a cocoa taste with a well-rounded aromatic profile. Hydrogenated fat free.
ZeroP Fillmilk Cream
White base cream, with a delicate milky taste, that lends itself to being flavoured. Made with karité oil, hydrogenated fat free.
ZeroP Hazelnut Cream
Spreadable and highly malleable cream. The hazelnut paste content (10%) and the exclusive use of karité and sunflower oil gives this cream a full flavour of cocoa and hazelnut. Hydrogenated fat free.
Peru Dark Chocolate Drops
Recipe with a strong and intense flavour, developed to resist high temperatures when baking. Originating from Peru.
Artisan Hazelnut Praline
Praline with the flavour of pralined hazelnuts and caramelized sugar. Perceptible graininess replicates the feel of a traditional artisanal praline.
Artisan Pistachio Praline
Praline with a consistent and instant flavour of natural pistachios, with a slight hint of salt. The pistachios are slightly pralined and not roasted, for an intriguing final consistency.