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The specialities

Chocolate classics

Like a book, a film, or a melody, even a chocolate can become a classic for its taste, its uniqueness, or its history.

This is why the specialities presented in this section are to be considered as true classics to know, to love, and to rediscover in every occasion and every tasting.

These delicacies boast long-standing traditions - in some cases centuries long! - that have conquered even the most discriminating palates. They are flanked, naturally, by a series of gems and innovations that express the creative talents of Turinese and Piedmontese producers.

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The Giangioiello

The imaginative master chocolatier, Silvio Bessone, once again amazes us with his creative talents: In the CioccolaTÒ Factory – a chocolate laboratory ...

The 2008 Golden Bar Award

The sixth edition of this prestigious competition organised by the Compagnia del Cioccolato in which the best chocolates available ...

Chocolate dinner amidst the stars

Friday, February 29, Alfredo Russo, Pier Bussetti, Stefano Gallo, Giovanni Grasso, Francesco Ciocatto – five stars of fine Torinese cuisine ...

Out to discover true cru, accompanied by François Pralus and Andrea Trinci

Cru, high quality cocoas from selected plantations, each of which is used for producing a special quality of chocolate, will be the subject of the lesson to be held on Saturday, March 1 ...