La Molina Terzilia 3 Layers Chocolate Spread, 330g
Description
La Molina’s terzilia triple-layered chocolate spread is the decadent cream you’ll want to eat straight from the jar. Discover three levels of gianduja, with milk chocolate on the bottom, white chocolate in the middle and dark chocolate layered on top. Work your way through the jar layer by layer to taste each indulgent chocolate cream, or use a long spoon to scoop up all three hazelnut layers at once.
Enjoy this nutty Italian spread straight from the jar, mix it with whipped cream to make a filling for cake, add it to the middle of macaroons or spread it over slices of panettone for a sweet Italian duo.
Tuscan-based confectionery brand La Molina creates decadent chocolates, with a focus on gianduja and emphasis on elegant design.
Ingredients: Sugar,PGI Piedmont Hazelnuts 30%, vegetable fats (cocoa butter, sunflower oil,safflower oil),whole milk powder, skimmed cocoa powder; emulsifier: soy lecithin GMO free.
Allergy advice: For allergens see ingredients listed in bold. Manufactured in a facility that processes also tree nuts, peanuts, sesame, cereals with gluten and eggs.
Storage: Store in a cool and dry place.-
Origin: Italy
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Size: 330g
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SKU: LM0005
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Minimum shelf life: 3 months
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Categories:
Chocolate & Sweets Chocolate Gifts Chocolate Spreads Gianduja Hazelnut Spread Italian Food & Ingredients Jam, Honey & Spreads La Molina
Delivery
| Delivery Option | Price |
|---|---|
| EVRi ? | £4.50 or FREE for orders over £60 |
| DPD Express ? | £7 or FREE for orders over £100 |
| DPD Signature Required ? | £7 or FREE for orders over £60 |
| DPD Saturday or Sunday ? | £9 or FREE for orders over £150 |
Disclaimer
These summary details have been prepared for information purposes only, and are designed to enhance your shopping experience on the Sous Chef website. While we have taken care in preparing this summary and believe it is accurate, it is not a substitute for your reading the product packaging and label prior to use. You should note that products and their ingredients are subject to change.