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Chocolate Hazelnut Gelato (Pint)

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    Gianduja, the mix of chocolate and 30% hazelnut, extends back to the reign of Napoléon—this gelato is Zingerman's version of that quintessential combination. Toasted hazelnuts and rich dark Italian chocolate create a velvet texture for a smooth, creamy dessert that heightens the flavor of both ingredients. It’s the perfect ending after a Caponata dinner.

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