Dark Hazelnut Spread

Creme Nocciola Dark, dark and intensely nutty

The Creme Nocciola Dark from Papa dei Boschi is the darkest hazelnut chocolate spread from Piedmont: 55 percent Piedmont IGP hazelnuts, 10 percent low-fat cocoa, cane sugar, and Bourbon vanilla. Dairy-free, vegan, in a large 500 g jar.

Creme Nocciola Dark is the dark, intensely nutty hazelnut chocolate spread from the Noè family in Piedmont, stirred from 55 percent Piedmont IGP hazelnuts, cane sugar, 10 percent low-fat cocoa, and real Bourbon vanilla. No milk powder, no palm oil – this makes this dark hazelnut spread vegan and gives it a deeper, more tart, and more chocolatey taste than the lighter versions. The large 500 g jar is for everyone who already suspects that a small one won't be enough.

Dark, tart, with noticeable cocoa

In the jar, the Dark is truly dark, as dark as bittersweet chocolate, and smells of roasted hazelnut and cocoa. The chocolate tone is more prominent here than in the mild Gianduia, and yet the nut remains the star. Unlike sweet spreads, the sugar here is consciously restrained.

On the tongue, the hazelnut comes first, then the low-fat cocoa layers over it with a tart finish. With 10 percent cocoa and no milk, it tastes significantly less sweet. Nutty, robust, chocolatey – this is how this dark hazelnut spread presents itself, profound with a long finish. If you like dark chocolate, you will love this.

Because it contains no milk powder, Creme Nocciola Dark is vegan and yet still creamy. Spread it thinly on bread, and you will notice how much roasted hazelnut is packed into a single spoonful. A little bit goes an amazingly long way.

From the Alta Langa, by the Noè family

The hazelnuts for the Dark grow on the Noè family's land in Lequio Berria, high up in the Alta Langa at 700 meters. For three generations, the family has been tending to the Tonda Gentile delle Langhe variety, without pesticides and using organic fertilizer. Many consider this hazelnut to be the finest in the world.

Harvesting takes place at the end of August, when the nuts fall ripe from the trees; then they dry in the sun on the farm. José Noè roasts them himself and stirs them with the low-fat cocoa into a dark cream – no middlemen, no outside goods, everything from a single source. The fresher the roast, the clearer you can taste the nut. If you'd like to browse, you can find all hazelnut specialties from Papa dei Boschi at a glance.

Stock for bakers and spoon fans

The large 500 g jar is made for families, Sunday bakers, and anyone who doesn't want to ration a good hazelnut chocolate spread. It fills cakes and pralines, crowns vanilla ice cream, disappears into warm crêpes, and quickly becomes indispensable on the breakfast table. For bakers, it is a rewarding base ingredient, as a filling between sponge layers, as a dark core in a muffin, or stirred into warm milk as a hot chocolate for adults.

It shines best when tart on dark rye bread, and a spoonful alongside an espresso is never a bad idea. The same dark recipe is available in a smaller jar as Nussnougat Creme in 250 g; if you prefer it lighter and milkier, choose the Crema Gianduia. Kept tightly closed and stored in a cool place, the Dark will last for many weeks, unless you spoon it all up beforehand – which happens faster than you think with this dark cream.