{"id":435,"date":"2024-04-08T11:59:12","date_gmt":"2024-04-08T09:59:12","guid":{"rendered":"https:\/\/serredolciidee.com\/chocolate\/"},"modified":"2024-05-24T09:14:04","modified_gmt":"2024-05-24T07:14:04","slug":"chocolate","status":"publish","type":"page","link":"https:\/\/serredolciidee.com\/en\/chocolate\/","title":{"rendered":"Chocolate"},"content":{"rendered":"
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Chocolate in All Its Ways<\/h1>\n\n<\/div>\n<\/div>
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I approached this noble and fascinating product at the end of the nineties thanks to an uncle of mine, who also is a pastry chef, and over the years I have been able to deepen my knowledge thanks to professional courses with other skilled colleagues. Chocolate<\/strong>, in my business, is present all year round and for every season I like to work with it and make it not only tasty, but also unique for all occasions.<\/p>\n\n<\/div>

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<\/path><\/svg><\/span>bars for all tastes<\/span><\/h2>\n\n\n\n

Here you can always find classic bars of the following flavours: white, milk, 60% dark, 75% dark and gianduia chocolate, as well as the sugar-free variants in the milk and 60% dark flavours. It goes on with the delicious fruit bars (blueberry, cherry, strawberry), smarties and puffed rice.<\/p>\n\n<\/div>\n\n

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<\/path><\/svg><\/span>unique creations<\/span><\/h2>\n\n\n\n

Always guaranteed are also our medaglioni, chocolate disks enriched with dried or dehydrated fruit; the lose<\/em>, named after the characteristic stones that cover our roofs, also accompanied by a mix of dehydrated fruit; blocks of chocolate with hazelnuts and much more.<\/p>\n\n<\/div>\n<\/div>

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<\/path><\/svg><\/span>delights for special events<\/span><\/h2>\n\n\n\n

During the different holiday seasons we offer themed creations: chocolate masks during Carnival, eggs and other subjects for Easter and various Christmas creations in the last part of the year.<\/p>\n\n<\/div>\n\n

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<\/path><\/svg><\/span>spreadable creams<\/span><\/h2>\n\n\n\n

In addition to the classic “crunchy” chocolate we also offer a lineof spreadable creams in jars in the following variations:<\/p>\n\n\n\n

<\/path><\/svg><\/span>Nocciolata <\/span>(marked hazelnut flavour)<\/span><\/h3>\n\n\n\n

<\/path><\/svg><\/span>Cuore Nero <\/span>(dark chocolate)<\/span><\/h3>\n\n\n\n

<\/path><\/svg><\/span>Pistacchiata <\/span><\/span><\/h3>\n\n\n\n

<\/path><\/svg><\/span>Bianca (white chocolate)<\/span><\/span><\/h3>\n\n\n\n

<\/path><\/svg><\/span>Zabaglione<\/span><\/span><\/h3>\n\n\n\n

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<\/path><\/svg><\/span>Do you need more info?<\/span><\/h4>\n\n\n\n

If you desire a unique creation to surprise someone, you can contact us by phone or write us an email<\/p>\n\n\n

\n\nBook<\/span><\/path><\/svg><\/span><\/a>\n\n\n\nCall<\/span><\/path><\/svg><\/span><\/a>\n\n<\/div>\n<\/div><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>
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Chocolate in All Its Ways I approached this noble and fascinating product at the end of the nineties thanks to an uncle of mine, who also is a pastry chef, and over the years I have been able to deepen my knowledge thanks to professional courses with other skilled colleagues. Chocolate, in my business, is … Read more<\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"_themeisle_gutenberg_block_has_review":false,"footnotes":""},"class_list":["post-435","page","type-page","status-publish"],"yoast_head":"\nChocolate, Cocoa, and Hazelnuts with Swiss Pine - Dolci Idee<\/title>\n<meta name=\"description\" content=\"Chocolate with dried fruit and Piedmont hazelnuts... what more could you want after a walk in the mountains? 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