Angelina Cacao Intense Pâte à Tartiner Spread

This artisanal recipe from Angelina without palm oil is a must-have for convivial and indulgent moments. The intense cocoa taste is reminiscent of the brand's iconic hot chocolate. It has a rich and creamy texture that melts in your mouth. The flavour profile is intense and complex, with notes of roasted cocoa beans and hints of vanilla.

Angelina Cacao Intense Pâte à Tartiner Spread can be enjoyed on its own or paired with other ingredients to create delicious desserts. Try it on toast or crepes for a quick breakfast treat, or use it as a topping for ice cream or cakes for an extra special finish. It also makes an excellent gift for any dark chocolate lover!

Let's go back to the 1900s when Paris blossomed both artistically and intellectually at an incredible rate. Writers, painters and politicians congregated in the cafés and restaurants - as well as the tea rooms, which were the latest place to be. In 1903, confectioner Anton Rumpelmayer founded Angelina with his son René, a tea house at No.226 Rue de Rivoli named after his daughter-in-law Angelina Rumpelmayer. This tea house quickly became an institution frequented by elite Parisians including Marcel Proust and Coco Chanel due to its charm and skillful pastries crafted by Rumpelmayer family until 1963 when it was taken over by Bertrand Restauration - a French company who have expanded the chain in Middle East and Far East since then.

Store in a cool dry place away from direct sunlight or heat sources such as ovens or radiators. Once opened consume within 3 weeks or freeze immediately after opening for up to 3 months.