Chocolate bars

Our bars proposal, from our signature Gianduja, a blend of Milk, Dark Chocolate and a pure hazelnut cream; to more classy White Chocolate, Superior Milk Chocolate and Extra Dark Chocolate 70%.

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Technical Description:
White Chocolate,Dark Chocolate, Milk Chocolate, Gianduja Chocolate

Commercial Description:
White Chocolate, BarExtra Dark Chocolate, Bar with 70% of CocoSuperior, Milk Chocolate Bar, Gianduja Chocolate Bar

Ingredients for Gianduja Chocolate Bar:
Milk chocolate (sugar, cocoa butter, milk powder, cocoa mass, whey powder, emulsifier: soy lecithin, vanilla natural aroma. Cocoa min. 35%), dark chocolate (cocoa mass, sugar, cocoa butter, emulsifier: soy lecithin, vanilla natural aroma. Cocoa min. 57%), hazelnut spread min. 22%

Ingredients for Superior Milk Chocolate Bar:
Sugar, cocdioa butter, milk powder (22%), cocoa mass, emulsifier: soy lecithin, vanilla natural aroma. Cocoa min. 35%

Ingredients for Dark Chocolate Bar
Cocoa mass, sugar, cocoa butter, emulsifier: soy lecithin, vanilla natural aroma. Cocoa min. 70%

Ingredients for white Chocolate Bar:
sugar, cocoa butter, milk powder, emulsifier: soy lecithin, vanilla natural aroma. Cocoa min 29%

It may contain traces of gluten and nuts.


Milk, Soy and Hazelnuts when present

Average nutritional values ( 100 g of product) :

Energy 574 kcal / 2397 kj
Fats 37 g
of which saturated 23 g
Carbohydrates 54 g
of which sugars 54 g
Dietary fiber 0 g
Proteins 6,3 g
Salt 0,20 g

Shelf Life:
12 months

Keep in a dry and cool place at a maximum temperature of 18°/20° C. Do not e  pose the product to sunlight or heat sources

Flowpacked in propylene for alimentary use, then packed in a paper bo

Single Weight Net: 100 g / 53 oz.

Retail Price:

Wholesale Price:


Net weight: 100 g

Gross Weight: g

Shelf life: 16 month

Regione: Piemonte

Minimum order quantity: Unit

Unit Box: Unit

Certifications and Awards: premio Eccellenza Artigiana Piemonte


Mode of transport:

Assedium Ritual Pastry

Assedium is born in Cuneo, a small Piedmont town nestled among Western Alps, with the mission of revealing the authentic Piedmont mastery for pastry and chocolate through a modern language.

In Assedium production laboratories, which can claim a long history in high pastry, pralines and chocolate bars, with amaretti and cakes are produced everyday to delight Italian and European consumers. Among its main proposals, it is possible to find the ”cuneese al rum”, a true specialty which must be handcrafted to preserve its authentic recipe with two layers of meringue, a soft rum and chocolate cream, covered by crispy extra dark chocolate. Hazelnut pralines, soft nougat made with more than 50% of roasted aromatic hazelnuts, the gianduja chocolate bars or the gluten free pastry to satisfy the most demanding customers. All these gourmet gems are then packaged in elegant and modern coffrets to preserve their aromas and to surprise the sight even before the palate.

Export Manager Stefania P.

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