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Shockino Mix Experience

Artisan spreadable cream Gianduja and Biscuit

Artisan spreadable cream Gianduja and Biscuit

€8,93 EUR
€8,93 EUR
Vente Épuisé
Taxes incluses. Frais d'expédition calculés à l'étape de paiement.

Gianduja and Biscuit 200g

Gourmet artisanal spreadable cream with over 35% hazelnuts, fragrant and unmistakable, entirely with Piedmont hazelnuts, cocoa and milk.

Inside is a biscuit pastry made with corn flour, rice and tapioca.

Perfect for spreading on breakfasts. With extra virgin olive oil .

  • GLUTEN FREE
  • WITHOUT PALM OIL
  • 38% HAZELNUTS
  • PREMIUM QUALITY
  • RED AWARD The WineHunter 2023

May contain traces of egg, milk and other dried fruit.

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Service de retrait disponible à Shockino Mix Experience

Habituellement prête en 2 à 4 jours

Do you want to make corporate or wedding gifts?

Toasted Piedmont HAZELNUTS (38%), cane sugar, low-fat cocoa powder, MILK powder, cocoa butter (min. 22%), high oleic sunflower oil, extra virgin olive oil. Min. 20% cocoa. Emulsifier: SOY lecithin.

May contain traces of egg, milk and dried fruit.
GLUTEN FREE

For details visit our shipping and returns page.

7×7×8cm

net weight: 200g

gross weight: 395g

Store in a cool, dry place. Do not refrigerate.

Oil deposit on the surface or small lumps are a natural phenomenon. Mix and bring back to a temperature between 15°C and 20°C.

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Shockino_Nocciole_Piemonte_illustrazione

A gluten-free pastry

We have created a spreadable cream for everyone. Inside are Piedmont hazelnuts mixed with biscuit pastry made from corn flour, rice and tapioca. Sensory crunch experience.

Because gluten-free does not mean without emotion.

Profilo Degustativo crema spalmabile nocciole e biscotto

Tasting profile Gianduja and Biscuit spreadable cream

Sugary but not sweet, typically characterized by the taste of toasted hazelnuts, the final result is given by the presence of the gluten-free biscuit in the crunch.

The tasting profile is the result of internal tests. Results may vary from person to person and depending on testing conditions and tasting sensitivity.