Cockerels covered with extra dark chocolate - Sebaste - Nougats

Cockerels covered with extra dark chocolate

Name: Cockerels covered with extra dark chocolate
Brand: Sebaste
SKU: 717-gallettiextrafond-sebaste
Price: 3.5 EUR
Availability: InStock

Reference 717-gallettiextrafond-sebaste

€3.50

Tax included

Delicious crumbly nougat with Sebaste hazelnuts.

The product represents an excellence of the territory certified 100% Made in Italy.

Crumbly nougat with hazelnuts covered with extra dark chocolate - Square bottom bag

INGREDIENTS

Ingredients nougat 70%: hazelnuts 45%, honey 20%, sugar, glucose syrup, host (potato starch, water, olive oil), food gelatin, flavorings. 30% chocolate ingredients: sugar, cocoa mass, cocoa butter. Emulsifier: soy lecithin. Natural vanilla flavor. Minimum 52% cocoa. It may contain traces of other nuts and milk.

The Sebaste Torrone is made with extreme care and rigor that starts with a strict and careful selection of raw materials and ends with the packaging after a careful and controlled processing phase.

The Sebaste family recipe has been handed down from generation to generation and has been perfected over time by combining the healthy artisan tradition with the most modern technologies.

Nutritional Values (per 100 g)

Energy: 480 kcal
Fat: 24 g
of which saturates: 14 g
Carbohydrates: 60 g
of which sugars: 45 g
Fiber: 3 g
Protein: 6 g
Salt: 0.2 g

Weight: 180 g
Region: Piemonte

In stock 16 Items

MPN 717-gallettiextrafond-sebaste

Italian confectionery company specializing in the production of nougat and sweet truffles. Founded in 1885 by Giuseppe Sebaste, it is based in Grinzane Cavour.

Giuseppe Sebaste founded the company in 1885 in Grinzane Cavour (CN), after a period of work as a pastry boy in Alba. The main product of the Sebaste company is nougat. Contrary to the traditional Cremonese recipe, which involves the use of almonds, Giuseppe Sebaste uses hazelnuts; these fruits were easier to find in Piedmont as they were more widespread, and had a lower cost.

The original recipe included (and still provides): honey, sugar, egg white and glucose cooked for 8 - 10 hours in a bain-marie in large cauldrons. At the end of cooking the hazelnuts are added.