Directive 2000/36 of the European Union defines what Gianduja chocolate is, but no standard is in place for the lesser-known version called Cremino.
This chocolate was created in the first half of the 19th century by Ferdinando Baratti and Edoardo Milano at their confectionery and pastry workshop in Turin, then sided by the enchanting Art-Nouveau-styled Caffè Baratti & Milano, supplier of the royal house of Savoy and grand parlor for intellectuals and artists.
The Cremino chocolate is still Italian preserve in 2020, made by a few producers in the northern regions of Piedmont and Emilia-Romagna. In its simplest version, this sandwich-looking chocolate is composed of three layers, the outer of which are plain gianduja, while the inner being a smoother filling made from almond, hazelnut, coffee-, or lemon-flavored nut paste.
Iconic brands like Venchi decline Cremino in dark, milk, and white chocolate combinations. This version is made of two layers of dark Gianduja chocolate and a filling of milk almond chocolate. The bold dark chocolate combined with the milder creaminess of the hazelnut and almond paste provides the most indulging experience of Gianduja, with no unnecessary sweetness—21% in total sugars!