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