Crunchy Nougat Folio with IGP Piedmont Hazelnuts
piece pieces per
carton
INGREDIENTS: IGP Piedmont Hazelnuts (50%), Honey, White Cane Sugar, Glucose Syrup, Thickening Agent: Gelatin, Wafer (Potato starch, Water, Vegetable Oil), Natural Vanilla Aroma
gluten-free : present in the AIC (Italian Association for Celiacs) handbook
USES:
• Nougat by the piece
• Crumbled nougat
Crunchy Relanghe Nougat Chunks with Melted Guido Gobino 70% Extra Bitter Chocolate.
Ingredients (4 servings): 250 g Relanghe crunchy nougat with IGP Piedmont Hazelnuts, 50 g Guido Gobino 70% extra bitter chocolate .
Procedure: break up the crunchy nougat into relatively small chunks and arrange on a plate. Melt the 70% extra bitter chocolate in a small saucepan, preferably a bain-marie, on low heat, stirring constantly. To serve, pour the melted chocolate over the nougat.
RELANGHE S.r.l.
Via San Damiano 20 - 12050 Castellinaldo (CN)
P.IVA: 02343840043 - Terms of use
Production Facility: Tel. +39 0173/290420
For orders or information: Tel. +39 0173/282582 - E-mail: info@relanghe.it
A company of the Group
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