Extra virgin olive oil enhances this silken hazelnut chocolate cream, lending incredible smoothness and luster while allowing rich chocolate flavor and roasted nut aroma to shine through.
A baker’s essential, Noccioliva is wonderful baked into bread pudding, added to pastry cream to fill tarts, used in the base for a soufflé. For a simple dessert, serve a bowl of Noccioliva with plenty of fresh and dried fruit and biscotti for dipping.
Spread on a slice of toast and sprinkled with sea salt
Fold with whipped cream to make a special mousse
Drizzle over crêpes
hazelnuts, sugar, extra virgin olive oil, skimmed milk powder, cocoa, vanilla, soy lecithin as emulsifier.