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A signature chocolate egg, produced by one of the best Italian chocolate producers, dedicated to a must of its production the Tuscan which in this case is proposed with the appetizing combination with red fruits such as raspberries, strawberries and dehydrated cherries which enrich the simple complexity of the recipe. The Egg contains 6 pralines.
A signature chocolate egg, produced by one of the best Italian chocolate producers, dedicated to a must in its production. Toscano is a blend of cocoa with a strong flavour, obtained from the union of three genetic qualities of cocoa from Madagascar. Ghana, Ecuador and Venezuela. The Egg contains 6 pralines.
A signature chocolate egg, produced by one of the best Italian chocolate producers, dedicated to a must of its production the Tuscan which in this case is proposed with the appetizing combination with red fruits such as raspberries, strawberries and dehydrated cherries which enrich the simple complexity of the recipe. The Egg contains 6 pralines.
A signature chocolate egg, produced by one of the best Italian chocolate producers, dedicated to a must of its production the Tuscan which in this case is offered with air-roasted Piedmont PGI hazelnuts. The Egg contains 6 pralines.
A delicious opportunity to pamper yourself, the Amedei stuffed eggs are delicious tastings that express all the skill of the Maître Chocolatier in producing a signature chocolate that expresses sweetness and aroma.
Selection composed of 3 Amedei chocolate eggs with fruits, a limited edition to savor the mastery of the Maître Chocolatier in blending white chocolate with Bronte pistachios, milk chocolate with Piedmont hazelnuts and dark chocolate with strawberries, cherries and raspberries.
Selection composed of 3 Amedei dark chocolate eggs, a limited edition to savor the mastery of the Maître Chocolatier in emphasizing the characteristics of fine Criollo cocoa Crus such as Blanco de Criollo, Porcelana and Nove.
The Colomba by Iginio Massari is a dessert capable of enhancing the link with its ancient history more than others, which takes up and renews ancestral rituals. In the interpretation of the Master of Italian Pastry Masters, we can taste the version of excellence without candies fruit.
The Chocolate and Raspberry Colomba by Iginio Massari is the new Easter dessert created by the Maestro, soft cocoa enriched with dark and milk chocolate pearls and raspberry with a raspberry cremino icing, in short, a work of art.
The Coconut and Cinnamon Colomba by Iginio Massari is the new Easter dessert created by the Maestro, soft with cinnamon enriched with coconut cubes and with a covering of white chocolate and almonds and with flaked coconut.
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