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