Chocolate and Hazelnuts

I was introduced to a gelato place in Manhattan called Grom. This place is fantastic. Their gelato is the closest thing I’ve had to the real-deal gelato you can only get in Italy. It’s seriously delizioso! Whenever I’m at Grom, I usually order the Bacio (translated means “kiss”). This flavor is a combination of chocolate and hazelnuts. I looked on their website to see if I was missing any key ingredients. I didn't, but there was a lot of description devoted to this one flavor:

When the Gianduja chocolate meets the best Tonda Gentile Trilobata hazelnut chips from the Langhe region (and we did not spare ourselves: the chips measure 5-8 mm!!!) which have been lightly toasted to bring out all their flavor, the result is Bacio: a true love marriage between chocolate and hazelnut enhanced by the delightful sensation of "crunchiness" that the chips give. Enjoy this flavor along with our Crema di Grom and a generous amount of whipped cream to put a smile on your face or offer it to someone you care to make them smile and much more!

Whoever wrote the copy for their website deserves an award. Describing chocolate and hazelnuts, as “a true love marriage” could not be a more accurate depiction of what the combination of chocolate and hazelnuts is like for your taste buds.

There are so many other Italian desserts that use chocolate and hazelnuts: chocolate and hazelnut biscotti, Baci (a chocolate candy that has a whole hazelnut in the center; translated means "kisses"), and of course, Nutella. Nutella is the best because you can smear it on anything to make it instantaneously tasty. But who am I kidding? I’m more inclined to just take a spoon and eat it right out of the jar. 


Italian word of the day: baci; kisses