As of today, we have something truly special.

Kroccant is a smooth chocolate sauce that hardens when it touches something cold. It’s excellent on gelato or as a crunchy coating on fresh fruit or on desserts, or for making creative praline treats. Try it!
Here’s what you do.
1. Place some empty candy liners on a tray or plate and fill them with Fabbri’s drip-dried amarena cherries or pieces of apricot in liqueur or Grappuva Fabbri (or you can use nuts or other dried or fresh fruit)
2. Pour on the Fabbri Kroccant
3. Place the tray in the freezer for a few minutes.
Remove the tray from the freezer and, like magic, your chocolates are ready to be enjoyed!