Cremino Pistachio 10.8g/pc
Cremino Pistachio 10.8g/pc
Cremino Pistachio 10.8g/pc
Cremino Pistachio 10.8g/pc

Cremino Pistachio 10.8g/pc

Regular price$15.50
Shipping calculated at checkout.



Prepare yourself for a luxurious journey into the flavors of the Mediterranean with our exceptional creation—Super Creamy Pistachio Cremino Chocolate. This delightful alternative to the classic Cremino 1878 recipe will leave you enchanted with its intensity and melt-in-your-mouth pistachio flavor.

Each bite is a symphony of sensations, as you experience the smooth texture and delicately sweet yet intensely pistachio-packed taste. Indulge in the sheer delight of alternating layers of lightly salted pistachio Gianduja, creating a harmonious balance that captivates the palate.

The Mediterranean-inspired experience awaits, as this sumptuous treat takes you on a voyage through the essence of pistachios. So, savor the super creamy, rich flavors, and allow yourself to be swept away by the irresistible allure of our Pistachio Cremino Chocolate—a true indulgence for the senses.

Average weight: 11g/pc

TRIPLE LAYERED CHOCOLATE WITH PISTACHIO PASTE (25%). GLUTEN-FREE INGREDIENTS: Sugar, PISTACHIO paste 25.0%, Cocoa butter, Whole MILK powder, Cocoa mass, WHEY powder (from MILK), Emulsifier: SOY lecithin, Anhydrous MILK fat, 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.

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