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Spreadable Dark Cream and Pancalieri Mint

Spreadable Dark Cream and Pancalieri Mint

Regular price €7,35 EUR
Regular price Sale price €7,35 EUR
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Dark Chocolate and Pancalieri Peppermint 200g

Creamy and velvety handmade gourmet spreadable cream, with fresh and balsamic tones.
The dark base meets the exclusive aroma of Pancalieri peppermint.
The best of natural and essential oils are completed with extra virgin olive oil.

Suitable for garnishing cold products such as ice cream, yoghurt, cheesecake and mousse. Try it for filling panettone and pandoro.

Produced in our laboratory Ferrazzano

  • GLUTEN FREE
  • WITHOUT PALM OIL
  • WITHOUT MILK

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

Format

1 total reviews

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Ingredients

Fat-reduced bitter cocoa powder, sugar, cocoa butter (min.22%),
high oleic sunflower oil, extra virgin olive oil, toasted ALMONDS,
essential oils (mint). Min. 20% cocoa. Emulsifier: SOY lecithin.

May contain traces of egg, milk and dried fruit.

GLUTEN FREE

WITHOUT PALM OIL

Dimensions and weight

7×7×8cm

net weight: 200g

gross weight: 395g

storage

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

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

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Shockino_Menta_Pancalieri_illustrazione

Pancalieri mint

Pancalieri mint is considered the finest and strongest mint in Europe and is produced in Italy, more precisely in Piedmont. In a small agricultural town of 2000 inhabitants, called Pancalieri, the peppermint variety "Officinalis Sole" grows strong and abundant. The uniqueness lies precisely in the refinement of the perfume, in the delicacy of the aroma and in the pleasantness of the taste.

Profilo Degustativo

Tasting profile Pancalieri mint spread cream

After dinner par excellence, the dark and mint spreadable cream is also ideal on yogurt and ice cream. A perfect gourmet topping!

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