A new recipe that enhances our classic Gianduja chocolate, made with Tonda Gentile Trilobata hazelnuts, aromatic cocoa from South America, and Piedmontese milk. The mixture is enriched with crunchy hazelnut pieces, which add intensity and texture.

Finissimo Milk Chocolate, made with fine aromatic cocoa from South America, Piedmontese milk, Italian sugar, enriched with crunchy cashew nuts and salt: a true touch of elegance.

A bar containing 70% cocoa from the Amazon region of Ecuador. This chocolate is the result of a collaboration between various international players, including: the Government of Ecuador, the United Nations Development Agency, and Ecuadorian cocoa producers' associations, which are committed to caring for the environment, preserving forests, and producing in an increasingly sustainable manner.

A bar of fine dark chocolate made from Guatemalan cocoa, carefully cultivated by indigenous communities in the heart of a lush forest. A fruit of nature that symbolizes the regeneration of the land and safeguards its biodiversity.

The aromatic profile opens with elegant toasted notes and hints of cereal, which lend roundness and depth. A delicate hint of caramel enriches the taste, while the lively fruity freshness balances the cocoa components, creating harmony and complexity.

Un profilo sensoriale vivace, caratterizzato da una marcata acidità che richiama sentori di frutta fresca e agrumi. Le note intense di cacao e le delicate sfumature tostate donano profondità e corpo, completando l’esperienza di degustazione.

In this bar, a shell of 63% dark chocolate encloses a vibrant raspberry filling.

The sweetness of chocolate meets the crunchiness of almonds and the savory taste of salt, creating a refined and lively balance. Delicate notes of cereal and vanilla enrich the aromatic profile, completing an elegant and surprising taste experience.

The sweet notes of milk from the Piedmontese Alpine supply chain, enhanced by crunchy chopped Tonda Gentile Trilobata hazelnuts.