Gianduiotto
The Gianduiotto is Turin’s chocolate ambassador for Italy and the entire world. Born in 1865 from an idea of Michele Prochet’s, this is a blend of cocoa and roasted hazelnuts from the Langhe, also known as the “Tonda Gentile” – or “Round and Refined”.
In the beginning the process was carried out manually. The paste was blended until it was perfectly smooth, consistent, and fluid. In the end the cicôlatè ladled out the chocolate, which took on the characteristic boat shape.
Later the Gianduiotto was formed by extrusion, producing a continuous segment-shaped strip that was then cut by hand.
The extrusion technique survived the mechanization of this process and today represents the alternative to pouring the chocolate into moulds.
Extruded Gianduiotti are preferred in that they are less elastic, less fatty, and present a longer lasting hazelnut flavour.
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 ...
Torino is beauty + passion.
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