Venchi CREMINO 1878 PACK, 1.325 kg

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In 1911 the Italian car manufacturer FIAT launched a contest for Italian chocolate makers to create a new chocolate for publicising their Fiat Tipo 4 [ it]. The contest was won by Majani, the first Italian chocolate maker established in 1796 in Bologna, who created a new cremino with 4 layers instead of 3; two layers were made with gianduja, and the other two with almond paste. [10] [6] [11] See also [ edit ] The Cremino is a chocolate originally from Piedmont, northern Italy. It is composed of three layers; the outer layers are made with gianduja chocolate, and the inner one can be made with either coffee, lemon or hazelnut paste. It is typically cubical and is sold wrapped in aluminium and a paper band which indicates the flavour. [1] History [ edit ] N.B. Just to throw in the fact that gianduja is two-parts chocolate and one-part ground hazelnuts which is lovely both as a spread and as a hard piece of chocolate.

Bear in mind that some modern versions of cremino have even dispensed with the three-layers requirement. For example, see the zabaione cubes in one of the preceding photos. Other newvarieties of cremino come studded with nuts and dried fruit. So, every taste is covered. Cremino is famous Italian chocolate with velvety texture, first made in Turin, Piedmont, in the laboratory of Ferdinando Baratti & Edoardo Milano. The three-layered confection has a soft, melt-in-your-mouth consistency and is usually made with gianduja chocolate and nuts paste filling. It’s thought to have been created in the first half of the 19th century; however, officially, it’s dated 1934.Mazzolini, Elsa (2004). L'Italia del cioccolato. Alessandra Meldolesi. Milano: Touring club italiano. p.96. ISBN 88-365-3292-6. OCLC 799634909.

This chocolate was created in the first half of the 19th century by Ferdinando Baratti who, with his associate Edoardo Milano in a laboratory in Turin (the future Caffè Baratti & Milano [ it]), produced liquors and sweets. However, the first documentation about cremino are from 1934. [2] [3] This smooth, creamy, melt-on-the-tongue perfect piece of chocolate. The moment you try it for yourself, will be a moment of bliss and revelation. In Vicenza, where wehave been living since August 2014, we have a chocolate festival each October. But nearby towns and cities like Soave and Castelfranco Veneto (to mention but a couple) also hold their own. These festivals are regularly held all over Italy and cremino is bound to be one of their biggest stars. Breeding for 40 years, we have bred 6 Champions, and others have won CCs and res CCs. International Championship judge, having judged the breed all over the world, including judging Labrador males at Crufts 2016.

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Or, you may have already had the pleasure of sampling cremino one or more times. If this is the case, then welcome to my unofficial club of cremino devotees. You will be among kindred spirits. We seldom have puppies as we only breed a litter when we want to keep one - we give a lifetime of support for all our puppy owners The dark cremino is one more unique rendition of classic Italian creation. As you can probably tell from its look, dark cremino consists of an almond gianduja center based on 56% dark chocolate and outer layers of 75% dark chocolate gianduja. What can we say? It’s a bouquet of gianduja goodness. The nutty lusciousness of Piedmont hazelnuts is balanced out with intensely bold dark chocolate of the brand, resulting in a harmonious flavor perfect for any time of the day. However, dark cremino chocolate sounds too good not to be shared with the people you love the most. So, for your next get-together, don’t hesitate to introduce a new luscious member to your charcuterie board - serve the creamy goodness of Italian chocolatey magic over aged cheese, dried fruits, nuts, and enjoy with your favorite dessert wine!