This dark chocolate gelato is rippled with roasted Piedmont hazelnuts and a sprinkle of sea salt. It’s our take on a ‘Bacio’ – a classic Italian gelato we ate by the bucketful when we were bambini. It’s proper smooth and ricco and worth buying at your earliest convenience.
Fresh milk, sugar, fresh double cream, chocolate hazelnut ripple 8% (sugar, sunflower oil, low fat cocoa powder, hazelnuts, starch, salt, soy lecithin), dextrose, roasted hazelnuts 4%, hazelnut paste 4%, skim milk powder, glucose, cocoa powder, stabilisers (locust bean gum, guar gum, carrageenan), emulsifier (mono and diglycerides of fatty acids), sea salt.
For allergens see ingredients in BOLD. Made in a kitchen that also handles egg, sesame, sulphites, peanuts, other nuts and gluten.