Semi-finished Product Industry on both an industrial and handmade scale. High quality ingredients and a special production process using fresh ingredients keeps the products’ true flavours.View all
We produce a wide range of spreads for fillings with different recipes: white milk-based, cocoa and hazelnut with different percentages of hazelnuts, or just cocoa. The particular characteristic of these products is that they crystallize rapidly, making it easy to fill the pralines or bars, with no need for hydrogenated fats.
Cocoa and hazelnut spreads for cold or oven-cooked fillings
We offer a wide variety of cocoa and hazelnut spreads for use cold or baked, with different percentages of hazelnuts, ranging from the basic version with 2% hazelnuts to higher quality versions containing 10% or 13% hazelnuts.
White spreads for cold fillings
These are mainly made from neutral bases and exclusively intended for cold fillings. They can be used “as-are” or as a neutral base to which flavouring can be added.
Cocoa spreads for both cold or oven-cooked fillings
We have developed a variety of recipes characterized by different percentages of cocoa, from 15% cocoa to higher quality versions with 30% extra bitter cocoa. They can be used “as-are” for filling cooked products or as concentrated bases to be used in the preparation of chocolate ganache.
Spreads for rippling and coating in the ice cream sector
Spreads for rippling ice creams
We produce spreads for rippling – milk-based white, cocoa and hazelnut or bitter cocoa. They can be used to decorate ice creams with a special recipe to make sure they stay soft and creamy, even at low temperatures.
Ice cream coatings
We produce ice cream coatings: dark chocolate and white for covering ice creams like choc ices. The fluidity and speed of crystallization make for a fine, solid covering and a particularly crispy end result.
Chocolate production starts with the creation of the cocoa liqueur, which is carefully selected from the best blends of West African cocoa.
The liqueur is then mixed with the other ingredients, and after a pre-determined refining and conching process the various types of chocolate are obtained, each with its own characteristic flavour.
Nutkao offers a wide range of chocolates organized into 4 main categories based on the possible uses of the product, such as hollow moulds, coating pralines or baking.View all
Extra dark chocolate used for hollow shapes, pralines and bars.
Extra dark chocolate used for coating.
Dark cooking chocolate used for mixtures for products to go in the oven, snacks, biscuits and cakes.
Milk chocolate used for hollow shapes, pralines and bars.
Milk chocolate used for coating.
White chocolate for hollow shapes, pralines and bars.
White chocolate used for coating.
Our gianduia chocolates stand out for their unique very lightly roasted hazelnut flavour: all Nutkao products are made with raw hazelnuts, which are then carefully roasted according to an exclusive and characteristic roasting process. After roasting, the hazelnuts are used immediately, preserving that characteristic freshly-roasted hazelnut flavour.
Gianduia chocolate is used to make chocolates and traditional Piedmont gianduiotti chocolates. Dark gianduia chocolate is used to make chocolates and traditional Piedmont gianduiotti chocolates.
The high percentage of hazelnuts gives the product the distinctive softness typical of “gianduiotto”.