The reduced 5-gram version of the classic giandujotto di torino, declined in 5 different recipes. Our tourinots are made using the traditional extrusion method, which allows us to stay true to the original recipes, maintaining a very high percentage of hazelnuts in the recipe and making each chocolate absolutely unique.
Made by the traditional method of extrusion, this Giandujotto weighing only 5 grams is produced using the classic Gianduja recipe: the Tonda Gentile Trilobata Hazelnut and aromatic South American Cocoa beans meet the sweetness of Piedmontese Milk and Italian Sugar. Velvety and enveloping texture, sweet taste characterized by the caramelized and roasted notes typical of the IGP Piedmont Hazelnut.
Produced by the traditional method of extrusion, Tourinot Maximo reintroduces the original Gianduja recipe, which originated in the second half of the 19th century, when milk powder extraction technology was not yet available. A Milk-free Tourinot, made with selected ingredients such as aromatic South American Cocoa, Tonda Gentile Trilobata Hazelnut, which we have been buying directly from farms for over two decades, Italian Sugar. Intense cocoa flavor in the soft, enveloping texture of our Gianduja.
Entirely hand-tempered, this dairy-free recipe contains more than 39 percent Tonda Gentile Trilobata Hazelnut, which gives Tourinot a typical smooth and creamy texture. In tasting you can appreciate all the intense and fragrant taste typical of the Piedmont Hazelnut.
Designed on the occasion of the 10th anniversary of Bottega di Via Lagrange. In the typical 5-gram format, this artisanal chocolate, tempered strictly by hand, combines the smoothness of the IGP Piedmont Hazelnut with all the character of our dark chocolate. On the palate, the soft texture of Hazelnut gives way to intense notes of honey, cereal and cookies typical of roasted cocoa that lends a distinctly bitter finish.
The brand new Tourinot recipe, strictly hand-tempered: a classic of the Piedmontese tradition, produced with the raw materials of Sicily: the fine almond of the Tuono variety, the fragrance of Noto orange peel, and whole-grain salt from the Paceco salt marsh: an exhilarating balance of taste in a unique and typically Mediterranean flavor.
