This versatile cream, made with 11.5% hazelnuts and 8.5% cocoa, contains only one natural emulsifier: soya lecithin. It’s perfect for a variety of uses in confectionery, such as baked desserts like tartlets, layered inside semifreddos, or as a filling for crepes and macarons. In ice cream making, it can be used as an ingredient in ice cream mixes, as a variegate, whipped with milk to prepare creminos, and can be poured into containers and frozen at -14°C.