Venchi CREMINO 1878 PACK, 1.325 kg

Product Information

Cause cremino is velvety and then some. Ithas a very creamy, very smoothtexture.The second you put it on your tongue, it starts to melt with the heat of your body and it gives you this satisfying full-bodied feeling which only high quality ingredients and chocolate can achieve. For those who know that Italy is home to the world’s biggest chocolate festival, it’s only natural to assume that the country takes its chocolate very seriously. And, although it’s true, even for our expert readers, it might come as a surprise that it’s Turin that does the most meaningful job - inventing Gianduja? Gianduiotto? Cremino? Yup, all of that happened in Turin, not too many years ago. So, we’ve decided to take you on the delicious ride to the world of Italian chocolate, and, for the fun of it, we want to start from the very last member of gourmet treats - velvety smooth cremino ! Instead, you can find it in any form– from bite-sized morsels to huge slabsweighing probably a ton. Figuratively speaking, of course, but you get the drift. And if you don’t, just have alook at the photo herewith. Yes, this is how big cremino can get. Obviously, you don’t have to buy the whole slab (although, I have been tempted). You simply ask for however much you want and they cut a piece for you to the tune of around 3.50-4.00 euros per 100 grams.

Are you a cremino devotee? Which typical Italian chocolate product you can’t resist?Share with me your thoughts and impressionsin the ‘Comments’ section below. I would love to read them and engage with you. 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] Where to find cremino in Italy, you may ask. Try any finechocolate shop (especially in Turin) or go to a Chocolate Festival. Imagine my delight when, upon moving to Italy, I actually discovered that cremino doesn’t come just in such tiny shapes!These festivals are regularly held all over Italy and cremino is bound to be one of their biggest stars.

Plus, and even though originally, cremino had beenstrictly a gianduja and coffee/hazelnut/lemon-flavoured affair, nowadays its repertoire has been greatly expanded and you can find it in almost any flavour that you couldthink of. Coconut, zabaione, dark chocolate, tiramisu, cappuccino, sea salt, caramel and even zuppa inglese (which, even though literally translated means ‘English soup’, in fact it’s the Italian term for the English triffle! Yes, go figure!).

Nutritional values

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! Mazzolini, Elsa (2004). L'Italia del cioccolato. Alessandra Meldolesi. Milano: Touring club italiano. p.96. ISBN 88-365-3292-6. OCLC 799634909.

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 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 ] 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. Antonaci, Mario. "Baratti & Milano: la tradizione dolciaria piemontese". The Light Canvas (in Italian) . Retrieved 2022-04-04.

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. I think the first time that I came across cremino was as part of those really nice, luxury boxes of chocolates which every self-respecting Italian chocolate confectioner has on their product list. The cremino in those isusuallyshaped like a little cube or cuboid. It is also wrapped in foil tightly circledwith a paper band. 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. 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 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 ]