Cremino Chocolates are traditional Piedmontese chocolates, made with two outer layers of gianduja chocolate and a lighter, hazelnut-flavored center layer. Quick and easy to make at home, they're perfect for delighting guests as a happy ending to a meal, accompanied by a cup of espresso.
To make them, simply melt the two types of chocolate in a bain-marie, mix them with a little hazelnut spread, then pour them, spacing them out, into a 22×12 cm loaf cake mold lined with baking paper. For optimal and uniform results, this step must be carried out carefully respecting the correct cooling times in the refrigerator for the different chocolate layers.
The result is spectacular, creamy candies, perfect for a delicious snack for the whole family or as a gift for friends and family on special occasions.
What Are Italian Cremino Chocolates?
These delicious, irresistibly melt-in-your-mouth cubes were created in Turin in 1858 by pastry chefs Ferdinando Baratti and Edoardo Milano, owners of the eponymous confectionery shop in Piazza Castello, but they acquired a further level of prestige in 1911, at the Italian General Exhibition in Turin. It was in this context that the "Cremino Fiat" was created, symbolically representing the city's excellence in both the confectionery and automotive sectors. Subsequently, Fiat organized a competition for Italian chocolatiers, with the aim of creating a version of the chocolate that celebrated the launch of the Fiat Tipo 4 model: the competition was won by Majani of Bologna, with whom the car manufacturer began a historic partnership.
Ingredients
How to Make Italian Cremino Chocolates
Finely chop the giandua chocolate, then melt it in a bain-marie, collecting it in a bowl and placing the latter over a saucepan filled with boiling water, making sure that the bottom is not immersed in the liquid.
Finely chop the giandua chocolate, then melt it in a bain-marie, collecting it in a bowl and placing the latter over a saucepan filled with boiling water, making sure that the bottom is not immersed in the liquid.
Repeat the same operation with the white chocolate.
Repeat the same operation with the white chocolate.
Add 1/2 tablespoon of hazelnut spread to the melted white chocolate.
Add 1/2 tablespoon of hazelnut spread to the melted white chocolate.
Mix the white chocolate with the cream perfectly: the color should be beige and the flavor slightly nutty.
Mix the white chocolate with the cream perfectly: the color should be beige and the flavor slightly nutty.
Add the rest of the gianduia chocolate spread and mix this well too.
Add the rest of the gianduia chocolate spread and mix this well too.
Divide the gianduia mixture into two portions of the same weight, then pour one part into a mold lined with baking paper and put it in the freezer for 10 minutes.
Divide the gianduia mixture into two portions of the same weight, then pour one part into a mold lined with baking paper and put it in the freezer for 10 minutes.
Once the necessary time has passed, pour the hazelnut-flavored white chocolate over the solidified gianduia layer and put it back in the freezer for another 10 minutes.
Once the necessary time has passed, pour the hazelnut-flavored white chocolate over the solidified gianduia layer and put it back in the freezer for another 10 minutes.
Once this resting time has passed, complete with a final layer of gianduia and transfer everything back to the freezer for another 15 minutes.
Once this resting time has passed, complete with a final layer of gianduia and transfer everything back to the freezer for another 15 minutes.
Once the time required for the chocolate to solidify is over, remove the bar from the mold, trim the edges with a knife and cut it to create many cubes of the same size, approximately 2 cm per side.
Once the time required for the chocolate to solidify is over, remove the bar from the mold, trim the edges with a knife and cut it to create many cubes of the same size, approximately 2 cm per side.
Enjoy!
Enjoy!
Italian Cremino Chocolate Variations
If you like, you can replace the gianduja with dark or milk chocolate and the hazelnut cream with pistachio cream for a super-delicious variation.
How to Store Italian Cremino Chocolates
The cremini can be stored at room temperature, in a cool, dry place, well covered with plastic wrap, for about 7-10 days. During the summer, we recommend storing them in the refrigerator.
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