Cremino 1878 10.7g/pc

ONLY WITH "PIEDMONT HAZELNUT"

GLUTEN FREE
Indulge in the timeless perfection of Cremino 1878, a three-layered masterpiece that pays homage to Venchi's esteemed chocolate heritage. Crafted meticulously following the original 1878 recipe, this chocolate treasure is a celebration of Piedmont's world-renowned chocolate tradition.
Prepare to be enchanted by the harmonious symphony of flavors and textures within each bite. A luscious layer of white chocolate, lovingly blended with almond paste, is sandwiched between two velvety layers of milk Gianduja, enriched with the finest Piedmont hazelnuts. The result is a divine treat that stands the test of time, captivating chocolate enthusiasts with every taste.
Cremino's silky-smooth texture and delectably sweet taste elevate it to the status of an ideal snack, perfect for those moments when you crave an uplifting chocolate indulgence. Savor the history and tradition encapsulated in each square, and let Cremino 1878 transport you to the pinnacle of chocolate delight.
Average weight: 11g/pc
TRIPLE LAYERED CHOCOLATES WITH HAZELNUTS PASTE AND ALMONDS PASTE. GLUTEN-FREE INGREDIENTS: Sugar, Cocoa butter, Piedmont HAZELNUT paste 16.7%, Whole MILK powder, ALMOND paste 11.1%, Cocoa mass, WHEY powder (from MILK), Anhydrous MILK fat, Emulsifier: SOY lecithin, Natural vanilla flavor. MAY CONTAIN TRACES OF OTHER NUTS.
Please indicate whether you would like a paper bag(s) or a greeting card(s) included.
Enjoy complimentary delivery by SF Cold Chain Express for any individual net purchase amounting to HK$500 or more. Please note that specific and remote areas are exempt from delivery surcharges.
For orders below HK$500, a fee of HK$50 will be applied. Selected and remote areas will incur a delivery surcharge of HK$50.
The order will be arrive within two to four working days upon confirmation of selected dispatch date, excluding Saturdays, Sundays, and public holidays.
In the event of any disputes, Venchi Hong Kong Limited reserves the right to make the final decision.