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Italian Chocolate's home is Turin, Italy. In 1678, the king of Italy, Victor Amadeus II, licensed a Turinese baker, Antonio Ari, "to sell a chocolate drink" topped with a layer of cream and espresso. The drink, served in a small glass with a metal base and handle, later became known as bicerin ("little glass"), and remains popular today in Turin. Caffé Al Bicerin has been in continuous operation since 1713 serving 'The Bicern".
Biceirn White (15% Alcohol) is just like dessert in a glass. Aromas of white chocolate truffle, bitter almond liqueur, and pralines in cream fill the nose. Creamy and rich on the palate, white chocolate and malted milk balls come to mind before a long, sweet finish.
The idea of mixing hazelnut pieces to "standard" chocolates was born during Napoleonic Wars when importing cocoa from South America became difficult due to the English blockade. With "raw" cocoa's high prices, local producers started incorporating bits of roasted hazelnuts (which were locally grown and readily available in Piedmont) to make the final product more affordable. Thus was created the Biceirn di Giandijotto.
Biceirn chocolate liqueurs are gluten free, dairy free, and contain soy milk
Biceirn di Giandijotto (15% Alcohol) has a nose of rich intoxicating chocolate and hazelnut that reveals a thick chocolate texture with subtle hazelnut with a long and savory finish.