Noccioliva-Chocolate hazelnut with EVOO

Move over, Nutella. 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 drizzled into bread pudding, added to pastry cream to fill tarts, or 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. Try swirling a few spoonfuls throughout banana bread.

SERVING SUGGESTIONS

• Spread on a slice of toast and sprinkle with sea salt.
• Fold with whipped cream to make a special mousse.
• Drizzle over crêpes.

• INGREDIENTS

  hazelnuts, sugar, extra virgin olive oil, rice flour, cocoa, vanilla, sunflower lecithin as emulsifier.