Like Nutella? Then you’ll love the all-natural, high-quality creamy delight that it’s based on!
Nutella—an oily hazelnut-chocolate spread that is nonetheless an obsession of people from Italy and beyond—is made with modified palm oil, vanillin (synthetic vanilla made from wood pulp), and soy lecithin (genetically modified ).
La Molina gianduia uses all-natural ingredients: hazelnuts from Langhe in Piedmont, Italy, which are considered some of the best in the world; sugar; cocoa butter; cocoa powder; and vanilla.
Use it as a dip for butter cookies, spread it on a crepe for a decadent dessert, or spoon it over some vanilla ice cream!
With all-natural and high-quality ingredients, and imported from Italy (Nutella is made in Canada for the U.S. market), La Molina is somewhat pricier than Nutella, but we can attest that it lasts much longer (months for us!) because it’s not as syrupy.
La Molina gianduia should be kept at room temperature. If it hardens from cold temperatures, simply warm it briefly to restore its creamy texture.