Barbero Chocolate

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  • Country Origin: Italy
IMAGE 1- “Nocciolone” Nocciolone: soft Gianduja chocolate paste with hazelnuts* The typical Piedmontese gianduja chocolate, obtained only from hazelnuts*, it is further enriched with whole roasted hazelnuts. A real taste explosion, even in the new dark chocolate version. / IMAGE 2- Grissini Rubatà Breadstick covered with extra dark chocolate The Rubatà breadsticks are a very popular Piedmontese speciality. We cover them with extra plain chocolate. / IMAGE 3- “Torrone ricoperto al Rum e Cioccolato” Rum Chocolate torrone in elegant package After producing torrone according to the old recipe, it is put into a chocolate shell with rum cream and sultanas to maintain humidity. Code 3011G – 270g rum chocolate torrone, carton of 14 packets. / IMAGE 4- Tavolette di cioccolato con nocciole* View Larger Image Chocolate with hazelnuts* Code: NOCCF – 120 gr dark chocolate with hazelnuts, cartons of 18 packets Code: NOCCG – 120 gr gianduja chocolate with hazelnuts, cartons of 18 packets Code: NOCCL – 120 gr milk chocolate with hazelnuts, cartons of 18 packets Code: NOCC – Mixed carton of 18 packets / IMAGE 5- Nocciolato al latte, fondente e gianduja formato “tablet” Tablet chocolate with hazelnuts* Code: NOCC1F – 1 kg dark tablet chocolate with hazelnuts, carton of 3 packets Code: NOCC1G – 1 kg gianduJa tablet chocolate with hazelnuts, carton of 3 packets Code: NOCC1L – 1 kg milk tablet chocolate with hazelnuts, carton of 3 packets Code: NOCC1 – Mixed carton of 3 tablet chocolate with hazelnuts *product obtained exclusively from “Piedmont Hazelnut” / IMAGE 6- Tavolette di cioccolato Chocolate bars Aroma, taste, colour. Barbero chocolate is surprising in every aspect, thanks to a wise selection and processing of the best cocoa blends. To exhibit in a elegant and refined display. Code: DARKMILK – 80gr milk chocolate bar with high percentage of cocoa (46%), cartons of 18 packets. Code: CARAMELLO – 80gr caramel chocolate, cartons of 18 packets. Code: VENEZUELA – 80gr dark chocolate Venezuela 72%, cartons of 18 packets. Code: CUBA – 80gr dark chocolate Cuba 70%, cartons of 18 packets. Code: BIANCO – 80gr white chocolate, cartons of 18 packets. Code: NOZUCCHERO – 80gr no added sugar dark chocolate, cartons of 18 packets. (Sial Innovation Paris 2016 Selection) Code: TAVM – Mixed carton of 36 packets. / IMAGE 7- Napolitains Napolitains An old Italian treat that was originated in Venice in the eighteenth century in the first chocolate and coffee small shops: here’s the Napolitain with its unique shape, to taste by itself or with a hot cup of Italian coffee. Barbero chooses six different tastes that get back to our chocolate bars. One chocolate bar, 9 chocolate pieces: 9 single taste napolitains in transparent box. A bar of chocolate to taste one piece at a time: dark chocolate from Cuba, dark chocolate from Venezuela, dark chocolate low in sugar, white chocolate, dark milk chocolate, caramel chocolate. / IMAGE 8- Cioccolato in tazza From Maya to Aztechi, from Montezuma to Cortès, hot or cold, chocolate has always been a tradition before and then a must! Now you can taste your favourite chocolate in the exclusive Barbero mug in six different colors. Code: MUG – D. Barbero mug in 6 colors, carton of 6 mugs. Code: CHOCOMUG – D. Barbero mug with extra dark chocolate 60%, carton of 6 mugs. Code: S514 – extra dark chocolate 60%, 5kg. / IMAGE 9- Giandujotti, Torronjotti, Pistacchiotti and no added sugar Giandujotti View Larger Image Gianduiotti are a typical product of our region, made of a soft gianduja paste. The new recipe is characterised by a higher quantity of Piedmont hazelnut and cocoa paste thus giving it a superb taste. D. Barbero revisits the classic gianduiotto with the new flavours: pistacchiotto, created by the collaboration with Pariani firm, gianduiotto, no added sugar gianduiotto and torronjotto. D. Barbero creates 4 new boxes dedicated to the gianduiotto: in addition to the well-known classic gianduiotto and pistacchiotto, D. Barbero adds 2 brand new tastes: no added sugar gianduiotti for those who want to stay in a “tasty” shape and the torronjotto, the first nougat gianduiotto. / IMAGE 10- Cioccolatini e Cri cri Chocolates Limoncelli Dark chocolate praline fi lled with Sorrento limoncello cream “Il Convento”. Code: LIMF – 4kg loose Limoncelli. Nocciolini Dark chocolate praline fi lled with a soft hazelnut* cream. Code: NOCG – 4kg loose Nocciolini. Rhumini Dark chocolate praline fi lled with rum cream. Cod: RHUMG – 4kg loose Rhumini. Chocolates filled with creams A thin shell of extra dark chocolate, with 60% of cocoa minimum, made with a blend of the best and finest cocoa in the world, contains soft hazelnut, coffee and almonds torroncino creams. The creams are made with the bestraw materials, such as hazelnut*, Sicilian almond and without vegetable hydrogenated fats. Code: CIOC200 – 200g mixed chocolates, carton of 16 packets. Code: CIOCN – 4 kg loose chocolates filled with hazelnut cream. Code: CIOCT – 4 kg loose chocolates filled with almond torroncino cream. Code: CIOCC – 4 kg loose chocolates filled with coffee cream. Code: CIOCM – 4 kg loose mixed chocolates. Cri cri Round praline made of a toasted hazelnut* covered with extra dark chocolate and sugar. Code: CRI200 – 200g cri cri, carton of 16 packets. Code: CRI – 5 kg loose cri cri. *product obtained exclusively from “Piedmont Hazelnut” / IMAGE 11- Tartufi e Dragées Tartufi The truffles are produced with Piedmont hazelnut and the best quality chocolate. Thanks to the high quality of hazelnut paste, the result is a soft praline with torrone grains inside and another with cocoa grains. The truffle is then dusted with cocoa to finish its preparation. Code : TART150G – 150g mixed truffles, carton of 12 packets Code: TAR – 3 kg loose cocoa grains truffles Code: TART – 3 kg loose torrone grains truffles Dragées The drageés are hazelnuts, almonds, coffee beans, orange peel, all covered with chocolate, either milk, plain or white. Code: DRAG200 – 200gr dragées bag, carton of 16 packets Code: DRAG – 5 kg carton dragées *product obtained exclusively from “Piedmont Hazelnut”