This is a cream of hazelnuts (11.5%) and cocoa (8.5%) with multiple uses; it contains only one emulsifier of natural origin: soya lecithin. In ice cream making, it can be used as an ingredient in ice cream mixes, as a variegate, whipped with the addition of milk, as it is to prepare cremini and can be poured into containers and frozen at -14°C. In confectioneries it is excellent for baked desserts (e.g. tartlets), but it can also be layered inside semifreddos, as a filling for crepes or macaroons.