From the original recipe created in the 1800s, Camel proposes the cremino pasta, updating its formula, giving more balance to the original ingredients. Even today we use sieved hazelnuts, cocoa butter and sugar. It is an exceptional base for pralines, it has a light colour and a balanced sweetness to enhance the flavour of the hazelnut with a delicious aftertaste of cocoa butter.
Palm Oil Free.
Easy to cut Cremini and Cremone, stuffed with long-life pralines and chocolates, glazed. Used in ice-cream parlours for cremino taste and variegation.