Gianduja Cream Spread
One of the flagship products of Angelina, Gianduja chocolate spread has a voluptuous texture, fragrance and tastes absolutely delicious thanks to the famous combination of Piedmont hazelnuts (40%) and natural products without vegetable fats. This variety of the Piedmont hazelnut is considered as one of the best varieties in the world ...
Ingredients: Cocoa, Hazlenuts
Piedmont hazelnuts 40%, sugar, defatted cocoa powder, skimmed milk powder, cocoa butter, butter oil, almonds, emulsifying agent: soy lecithin.
||Keep at room temperature. After opening keep refrigerated.|
It can be eaten alone with a spoon or spread it on bread, pancakes, crepes or a brioche.
In 1903 the confectioner Antoine Rumpelmayer founded Angelina, which he named after his daughter-in-law. For over a century the tearoom has built a reputation as a place of sophistication and indulgence. As soon as it opened, Angelina became the place to be among the Parisian aristocracy. Proust and Coco Chanel rubbed shoulders with the biggest names in fashion in Angelina's salons.
The interior, designed by the famous Belle Epoque architect Edouard-Jean Niermans, combines elegance, charm and refinement to create a sense of romanticism and poetry. Angelina is a tranquil, exquisite space, somewhere between serenity and indulgence.
Based on this experience, the Angelina House has developed a range of products to allow everyone to rediscover the pleasures of this legendary tea room at home.
“…most everyone else is there for one reason and one reason only: The chocolat chaud,…They are famous for it and it’s easy to see why. It’s served in a cup, it’s pourable, and you can drink it, but to call this rich, chocolaty concoction a beverage in the same category as coffee or tea is stretching it. This is a dessert, really.” - Barbra Austin
“…the place is always packed-full of French society women and tourists side-by-side spooning up their gloriously rich, and impossibly thick, le Chocolat Africain.” - David Lebovitz