$46.00
The saying "good things come in small packages" couldn't be more true than when it comes to this gift box of chocolaty treats. Featuring a trio of Italy's finest sweet specialties, this bite-sized box includes Antica Torroneria Piemontese’s crumbly Chocolate “Baci di Dama” cookies with a rich white chocolate filling, T’a Milano’s Salted Caramel Pearls dipped in Blond Chocolate for a mouthwatering combination of sweet, salty, and crunchy, and the luscious Chocolate Hazelnut Spread with Extra Virgin Olive Oil from Palazzo di Varignana that you'll want to enjoy by the spoonful! It's the ideal gift for the sweet tooth, chocoholic or refined foodie on your holiday shopping list!
One of the most scrumptious discoveries of the XXI century, blond chocolate may look like a whole new variety of chocolate, but in reality, it is caramelized white chocolate with butterscotch and toffee tasting. Combined with salted caramel, it gives birth to these chocolate pearls that are so utterly delicious and can be enjoyed solo for an extra dose of sweetness during the day or accompanied with your favorite coffee or hot beverage.
Crafted by the artisans at Antica Torroneria Piemontese, a family-owned business steeped in tradition, these "Baci di Dama" cookies are a true taste of Piedmontese heritage. With the original recipe invented two centuries ago, this signature sweet brings two crumbly chocolate cookies together with a rich hazelnut filling to symbolize a kiss. Made with the finest Italian ingredients, the treat's rich symbolism also inspired its name meaning “lady’s kisses” in Italian.
Honey Dippers are a fun way to drizzle honey. To use, dip the head of the dipper fully into honey. Allow honey to fill all the grooves. Lift out the dipper and roll the handle between your fingers to keep the honey suspended in the grooves of the dipper.
Vestri is one of the only chocolatiers in the industry to own a cocoa plantation in the Caribbean. From this, they can guarantee a high-quality raw material while also respecting their employees’ working conditions and local biodiversity.
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