Cremino is famous Italian chocolate with velvety texture, first made in Turin, Piedmont, in the laboratory of Ferdinando Baratti & Edoardo Milano. The three-layered confection has a soft, melt-in-your-mouth consistency and is usually made with gianduja chocolate and nuts paste filling. It’s thought to have been created in the first half of the 19th century; however, officially, it’s dated 1934.
For those who know that Italy is home to the world’s biggest chocolate festival, it’s only natural to assume that the country takes its chocolate very seriously. And, although it’s true, even for our expert readers, it might come as a surprise that it’s Turin that does the most meaningful job - inventing Gianduja? Gianduiotto? Cremino? Yup, all of that happened in Turin, not too many years ago. So, we’ve decided to take you on the delicious ride to the world of Italian chocolate, and, for the fun of it, we want to start from the very last member of gourmet treats - velvety smooth cremino!
The fabled cremino usually consists of three layers - while outer ones, traditionally, are made with gianduja, the flavor of the inner layer varies, with coffee, lemon, and hazelnut being the most popular choices. The enchanting combination of unique centers with chocolate layers creates a velvety, instantly melty treat, loved for a one-of-a-kind texture capable of picking you up with just a whiff. We guess that’s the main reason why cremino has become an everyday staple for the Royal House of Savoy, too.