This Italian hazelnut chocolate nougat, in Italian called Torrone di Puro Cioccolato con Guanduia e Nocciole, made by Mangiami SCarl in Rome, I found in, of all places, Loblaws, for about $5. The pure chocolate, or Cioccolato in Italian, only has a cocoa content of 25.5%, and whole powdered milk, so it is at best pure milk chocolate. The toasted hazelnuts, or nocciole in Italian, which comprise 15% of the total, are large and unbroken, which is good. Too, it also contains hazelnut paste, or gianduia in Italian. The rest of the ingredients are sugar, first in the list, and, last in the list, soya lecithin as an emulsifier, and flavouring, presumably vanilla. The guanduia combined with the milk chocolate gives it a consistency of a nougat, though I think it would do better with a little higher concentration of chocolate. Overall, I would say that this nougat is okay, but not worth the price.
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