Gianduja affogato
Munch'd Gianduja Crème
$31.50
This is 2 jars.
Pronounced: ‘jhan-doo-yah’. This is nothing like N*tella.
We combined the finest hazelnuts in the world (Piedmont, Italy) and real chocolate, because nothing on the shelf satisfied us. No palm oil, no cocoa powder.
Lather it over steamy pancakes, swirl it into gelato or put your finger straight in (the jar).
If you're going to indulge, make it worth it.
IGP Certified Piedmont Hazelnuts. Semi-sweet couverture chocolate. No Added Dairy. No Gluten.
May contain traces of milk due to the manufacturing unit also processing other dairy-containing products.
May contain traces of other tree nuts.
This isn’t just an affogato. It’s an experience. Velvety gelato, rich espresso, and a slow melt of Munch’d Gianduja, creating the perfect balance of bitter, sweet, and indulgent.
Ingredients
2 tbsp Munch’d Gianduja (gently warmed)
2 scoops premium vanilla gelato (or Fior di Latte for a more delicate flavour)
1 shot espresso
1 biscotti
Method
Gianduja: Pour your Gianduja into the bottom of an espresso glass, creating a base.
Gelato: Place two scoops of vanilla gelato or Fior di Latte on top of the gianduja, allowing them to settle slightly.
Espresso: Slowly pour espresso over the gelato.
Biscotti: Serve with a crisp biscotti on the side for dipping.