{"product_id":"tastelanghe-karamell-schokolade-mit-haselnuessen-110g","title":"Caramel chocolate with whole hazelnuts","description":"\u003ch2 id=\"speakable-headline\"\u003eCaramel chocolate with whole Langhe hazelnuts\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\n\n  \u003cp\u003eCaramel chocolate with whole hazelnuts from Tastelanghe in Piedmont. A 110-gram bar with 30% whole roasted hazelnuts in a chocolate made with caramelized sugar. The bar is molded into the shape of the Langhe hills.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003eCaramel chocolate with whole hazelnuts\u003c\/strong\u003e is the sweetest of the four Tastelanghe bars. Thirty percent whole, roasted Piedmont hazelnuts are encased in a caramel chocolate made of cocoa butter, sugar, whole milk powder, and two percent caramelized sugar, rounded off with Bourbon vanilla.\u003c\/p\u003e\n\n\u003ch3\u003eCaramelly, light, with a crunchy counterpoint\u003c\/h3\u003e\n\n\u003cp\u003eCaramelly, milky, toasted: Caramel chocolate is lighter and softer than milk chocolate and features a note of cooked sugar. The roasted Tonda Gentile provides the necessary crunch against this sweetness – without the nut, the bar would quickly be too much of a good thing.\u003c\/p\u003e\n\n\u003cp\u003eThe caramel note comes from real caramelized sugar in the recipe, declared at two percent. It is complemented by Bourbon vanilla from real pods.\u003c\/p\u003e\n\n\u003cp\u003eIn terms of color, it stands out: not brown, but a light beige with a golden tint. Next to the other three bars, it looks like it doesn't quite belong.\u003c\/p\u003e\n\n\u003ch3\u003eThirty percent whole nuts\u003c\/h3\u003e\n\n\u003cp\u003eThe nuts are roasted before molding and placed individually into the warm chocolate. Tastelanghe maintains a thirty percent nut content in all their bars, whether light or dark.\u003c\/p\u003e\n\n\u003cp\u003eWith this variety in particular, the nut does a lot of the heavy lifting: caramel and milk powder are both sweet; without a third note, the bar would be monotonous. The roasted aromas of the hazelnut are that third note.\u003c\/p\u003e\n\n\u003cp\u003eThey grow on 40 hectares in Somano in the Alta Langa. The Quazzo family has been growing hazelnuts there since 1891, now in the fifth generation. In 2018, Alberto Quazzo founded the brand Tastelanghe to refine their own harvest rather than reselling it.\u003c\/p\u003e\n\n\u003ch3\u003eWhat caramel chocolate actually is\u003c\/h3\u003e\n\n\u003cp\u003eCaramel chocolate is not a distinct type of chocolate, but a light chocolate in which the sugar is caramelized before processing. This gives it its color and the note of burnt sugar without the need for added flavorings.\u003c\/p\u003e\n\n\u003cp\u003eBecause it contains no cocoa powder, it tastes less like chocolate and more like milk and caramel. Those trying it for the first time will likely think of toffee rather than a chocolate bar.\u003c\/p\u003e\n\n\u003ch3\u003eThe hills on the bar\u003c\/h3\u003e\n\n\u003cp\u003eThe surface mimics the gentle hills of the Langhe, the landscape where the hazelnuts grow. The packaging also incorporates this motif – a lovely detail when unwrapping, making the bar a charming gift.\u003c\/p\u003e\n\n\u003ch3\u003eThe most unusual of the four\u003c\/h3\u003e\n\n\u003cp\u003eAmong the four bars, this one is the most unconventional. Caramel chocolate is less common in Germany than in Italy and France, and many people here are trying it for the first time.\u003c\/p\u003e\n\n\u003cp\u003eFor a gift, this is an advantage: giving a milk chocolate with nuts is giving something familiar. This bar requires an explanation, and that is usually the better start to a conversation.\u003c\/p\u003e\n\n\u003ch3\u003eSalt and burnt sugar, a surefire pair\u003c\/h3\u003e\n\n\u003cp\u003eIt is perfect with an espresso, and it provides a sweet finale after an Italian meal. Coarsely chopped over vanilla ice cream with a pinch of fleur de sel, the caramel note becomes even more pronounced – salt and burnt sugar are a surefire pair.\u003c\/p\u003e\n\n\u003cp\u003eIt pairs beautifully with a glass of Vin Santo in the evening, and in banana bread, it creates a combination you won't soon forget.\u003c\/p\u003e\n\n\u003cp\u003eYou can find \u003ca href=\"\/en\/collections\/tastelanghe\"\u003emore specialties from Tastelanghe\u003c\/a\u003e made with the same hazelnuts here – \u003ca href=\"\/en\/products\/tastelanghe-haselnuesse-in-karamellschokolade-110g\"\u003ehazelnuts in caramel chocolate\u003c\/a\u003e for snacking, the \u003ca href=\"\/en\/products\/tastelanghe-tartufo-dolce-caramello-110g\"\u003eTartufo Dolce Caramello\u003c\/a\u003e truffle, or other \u003ca href=\"\/en\/collections\/schokolade\"\u003echocolates\u003c\/a\u003e from our range.\u003c\/p\u003e\n\n\u003ch3\u003eStorage\u003c\/h3\u003e\n\n\u003cp\u003eStore in a cool, dry place, between 15 and 18 degrees Celsius. Light chocolates are more sensitive to light and heat than dark ones because they lack the protective cocoa components. It is best to keep the paper on, and this bar doesn't need a long shelf life anyway.\u003c\/p\u003e","brand":"Tastelanghe","offers":[{"title":"110 g","offer_id":53071568634190,"sku":"030TAL0042","price":6.9,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/tastelanghe-karamell-schokolade-mit-haselnuessen-110g.jpg?v=1750984221","url":"https:\/\/norgutes.com\/en\/products\/tastelanghe-karamell-schokolade-mit-haselnuessen-110g","provider":"nur Gutes","version":"1.0","type":"link"}