Hazelnut chocolate

Chocolate lovers can be divided into two camps: fans of rich, intense chocolate, and those who prefer a lighter version with a delicious touch of hazelnut. Hazelnut chocolate ice cream, also known as Gianduja, is probably too light for hardcore chocolate lovers, but in the Baboia twist neither the hazelnut nor the chocolate is overpowering, making the combination a real delight. In addition, we'll let you in on a secret: the main ingredient is romesco, yes, the sauce typically eaten with calçots! those spring onions that drive Catalans crazy every winter.

Did you know...

A chocolate paste with more than 30% hazelnut paste is called gianduia or gianduja. It takes its name from Gianduia, a puppet character representing the archetype of Piedmont, an Italian region where hazelnut sweets are common.

Apart from Catalonia's chocolate-making tradition, one of the specialities of the region are nuts, especially around Tarragona, because the Reus hazelnut is a Protected Designation of Origin.