Color:	pudding brown
Surface:	runny
Temper:	ripples & wavelets
Snap:	n/a

fairly true to its constituents except for a grape pop at the back

Texture:	lubricious
Melt:	pre-melt

gianduia slides in on a wafer note + cavity-inducing sugar to rattle the enamel

Hey, some wonder, what the hell the C-spot^® covering spreads. Because high cacáo-content Dark Chocolate, once the gold standard of purists, now shares the spotlight with nutella in receiving ribbons & trophies. Sure the stuff belongs on pizza dough or in some suntan lotion &/or sunscreen. But commercial prostitution can be so profitable.

Add to that an object lesson in how modern life continues to confuse evermore. Palm oil, once hailed as a spear tip to sustainability, now fallen in disfavor as Rigoni di Asiago proudly boasts 'No Palm Oil' on the label (click image upper right). Which puts it right up there with agave & "raw" chocolate. Presumably palm "nectar" (aka coconut sugar) will be next.

As per the experience of this Nocciolate: it thins out pretty quickly due to insubstantial chocolate & a sugar load to freeze the flavor into extreme sweetness. Rigoni needs to reformulate. Then again, this kind of staple fetches accolades & acolytes.

INGREDIENTS: sugar, hazelnut paste, sunflower oil, skim milk powder, cocoa powder, cocoa butter, sunflower lecithin, vanilla extract

Reviewed October 7, 2015