Hazelnut cream with milk chocolate

Velvety hazelnut cream with milk chocolate from Piedmont

Hazelnut cream with milk chocolate from Tastelanghe in Piedmont. Sixty percent ground hazelnuts from the family’s own orchards, plus cocoa butter, skimmed milk powder, and Bourbon vanilla. Palm oil-free. The manufacturer’s best-selling spread.

Hazelnut cream with milk chocolate is a smooth, spreadable chocolate cream from Piedmont. At Tastelanghe, it consists of 60% ground Piedmont hazelnuts, along with cane sugar, ten percent cocoa powder, cocoa butter, skimmed milk powder, cocoa mass, soy lecithin, and Bourbon vanilla.

Creamy, nutty, milky without being sticky

The mildest of the three creams and the one that disappears the fastest. The skimmed milk powder makes it soft and round, while the roasted Tonda Gentile gives it that nutty flavor that usually disappears under the sugar in industrial spreads.

The vanilla comes from real Bourbon pods, processed with the seeds. No palm oil, no vanillin. Anyone familiar with store-bought chocolate hazelnut spreads will taste the difference from the very first spoonful – especially in what is missing: that sticky-sweet film that usually coats the palate.

It is the cream for those who like things simple. Children love it, adults too, and it’s always easy to enjoy.

From the harvest to the millstone

Sixty percent hazelnut is the proportion Tastelanghe works with – the same for all three creams. The nuts come from the Quazzo family groves in Somano in the Alta Langa, where hazelnuts have been grown since 1891.

For five generations, the harvest went to bulk buyers, confectioneries, and industry. The nuts were good enough for the finest addresses in Piedmont, only the family’s name was never on them.

In 2018, Alberto Quazzo founded the Tastelanghe brand to create something from his own nuts. Short supply chains, one raw material, one family – from the bush to the jar, everything stays in one hand.

Why the nut content changes everything

With chocolate spreads, the hazelnut content is the key metric. It is on every label, and it explains almost the entire price difference between the jars on the shelf.

Nuts are the most expensive ingredient, sugar and fat the cheapest. Raising the nut content makes the product more expensive and at the same time more difficult – the more nut, the more likely the cream is to become sandy instead of velvety. The fact that it remains smooth here despite 60% content is due to the long milling process.

The range of three creams

This cream sits in the middle of a trio: the dark version with Venezuelan cocoa is on the left, the sweet version with caramel notes is on the right. The nut content is the same in all three, only the chocolate changes.

It is the variety you start with, and often the one you stick with.

It melts into warm brioche

A slice of sourdough bread for breakfast is its home turf, a spoonful with espresso is the quicker option. It works excellently in pancakes and croissants, and when slightly warmed, it becomes a quick sauce over vanilla ice cream.

On warm brioche, it melts right into the crumb; that is hard to beat on a Sunday morning. And those who add banana slices on top have the best packed lunch a child can take to school. A jar rarely lasts as long as you plan.

Here you will find other specialties from Tastelanghe made from the same hazelnuts – the hazelnut cream with dark chocolate for those who like it bold, the hazelnut cream with caramel chocolate for those who like it sweet, or other nut creams from our range.

Storage

Store in a dry place at room temperature, away from sunlight. Do not refrigerate – the cream will harden and become difficult to spread. If some oil separates, simply stir it in; with 60% nut content, that is normal. Always use a clean spoon so that the jar stays fresh for a long time.