This is a cream with 16% low-fat cocoa powder, characterised by a typical cocoa biscuit flavour; it contains only one natural emulsifier: soya lecithin. In confectionary-making it can also be used as a flavouring for confectionary creams or to variegate semifreddos. It can also be used to fill tartlets, in which case it is necessary to NOT expose the Nutty Nero to the direct heat of the oven (but it is okay to protect the layer of cream with another layer of shortcrust pastry). Its fluid consistency makes it ideal also in ice creams as a variegate and for making creminos.