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Almond Covered, Almond, Hazelnut Cream Turkish Delight (01)

$70.00

Gourmet delights covered with hazelnut, filled with almond pieces and hazelnut cream. Absolutely delicious!

  • Includes Gluten
  • Includes Dairy
  • Includes Nuts (Hazelnut, Almond)
  • Ingredients: Water, Sugar, Starch, Colorind/E124-E100-E141-E110, Nuts, Aromatic, Cream

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Explore the original and true Turkish Delight taste sensations, and the most prestigious delicious treats. It adds a pleasant appearance on the table thanks to its aesthetic appearance and amazing taste.

Perfect for many different occasions and holidays - hostess and teacher gifts, birthday celebrations, weddings, saying thank you to anyone important in your life.

History of Turkish Delight dates back to more than 500 years, making Turkish Delight one of the oldest sweets in the world. Legend has it that in his endeavor to cope with all his wives, Sultan summoned all his confectionery experts and ordered them to produce a unique dessert to add to the collection of secret recipes for which he was famous. As a result of extensive research "Lokum" better known as "Turkish Delight" throughout the world was born. The sultan found it so tasty and stimulating that he and all successive Sultans always insisted on a plate of Turkish Delight with their daily feasts.

Turkish Delight has been used as a precious gift from hundreds of years. Crafted exclusively by talented master confectioners using traditional methods, it combines fresh fruits and nuts, without any preservatives or additives, and ideally served after meals or with coffee.

How to Store

At a dry and cool place, Turkish delight can be stored up to 1 month. It can also be refrigerated up to 3 months. The increase the shelf-life, it can be kept frozen for up to a year, and we suggest defrosting it at room temperature for 10 hours before serving.

Legal Dislaimer

It may contain traces of nut shells, sesame and soy. Food coloring may cause activity disorder in children. Do not feed products to children under the age of 1.

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