DESCRIPTION
A superfine dark chocolate shell encloses the Nocciola Tonda Gentile trilobata from Alta Langa absorbed in our dark Gianduia.
A shell of the finest 70% dark chocolate encloses the hazelnut Tonda Gentile trilobata d'Alta Langa dipped in our Gianduia. A dark, bitter and elegant covering, for the shell, and a raw fondant, produced from unhulled cocoa beans, for the cremino for an exclusive version of the Chocolate Egg that takes us back to the origins of chocolate, in its purest and most essential version.
One by one the shells are scratched by Andrea Tortora, who with this gesture involves them in the experiment with the materials for the characteristic “subtraction” of his confectionery.
The scratch as a symbol of digging, to dig deep into the great Italian traditions. No need to add anything further, no need for colourings to embellish the surface but it is the power of the heat of our roots which emerges and warms us up.
PACKAGING
The Uovo di Tortora® Cioccolato is available in a 1 Kg size and is packed in an elegant metal tin that recalls the material nuances of chocolate. The idea is the result of the collaboration between the illustrator Gio Pastori and the young designer Marco D'Andolfi.
Image for illustration purposes only. Packaging may vary.
For an exclusive gift, we also propose the personal AT shopper
INGREDIENTS
Dark couverture chocolate. Cocoa min. 70% (cocoa paste, cane sugar, cocoa butter, sunflower lecithin, natural vanilla extract), Tonda Gentile Trilobata HAZELNUTS 49% (of which whole 40%), Dark couverture 62% (whole Madagascar cocoa beans 62%, sugar, cocoa butter).
THE HIGHLIGHTED INGREDIENTS MAY CAUSE ALLERGIES OR INTOLERANCES. MAY CONTAIN TRACES OF OTHER NUTS, GLUTEN AND LACTOSE.