Guido Gobino joins the family business, immediately bringing a wave of innovation. He decides to invest in Turin’s most iconic chocolate, the Giandujotto, and transforms the old brand, renaming the company Laboratorio Artigianale del Giandujotto. For the first time in Turin’s chocolate scene, he introduces a strong focus on design and invests in new machinery, driving a profound technological transformation with great passion.

The Tourinot is born from a brilliant idea: a 5-gram version of Turin’s classic Giandujotto. Its smaller size gives it a more elegant and refined character, in keeping with the tradition of miniature pastries from the Savoy court.

Made using the finest ingredients and the traditional extrusion technique, Tourinot® and Giandujotti retain the distinctive shape and texture of those made in the past, when the mixture was shaped by hand using traditional knives.

The Tourinot goes on to become a symbol of tradition, design and innovation.

We begin working closely with producers of the Tonda Gentile Trilobata hazelnut in the Langhe. Careful sourcing and the pursuit of the finest ingredients have always been at the heart of the company’s philosophy, with a strong preference for direct relationships with producers. This allows us to shorten the supply chain and maintain greater control over every stage of the process.

The Tourinot Maximo is born, inspired by the original Gianduja recipe from 1865. Traditionally, Gianduja was made without powdered milk; Guido Gobino revives the original recipe using exclusively Piedmont IGP hazelnuts, fine aromatic cocoa, and Italian sugar.

Guido Gobino opens the boutique on Via Lagrange, housed in a historic space that was once home to “Villarboito Timbri e Targhe.” A jewel box of antique wood, it becomes the perfect setting for his creations in the heart of the city.

To mark Turin’s year as World Design Capital, N’UOVO is born: an Easter egg with an innovative design, still produced and appreciated today for the lightness and elegance of its lines. That same year, our Salted Cremino is recognized by the Academy of Chocolate in London and awarded Best Praline in the World.

The Tourinot Maximo +39 is born: the third Tourinot recipe, made with over 40% Piedmont hazelnuts and tempered entirely by hand, just as it once was. The ultimate expression of our artisanal savoir-faire.

We begin working with producers of Chontalpa cocoa in Mexico, a Slow Food Presidium: our first step towards a 100% traceable cocoa supply chain.

To celebrate the 10th anniversary of our Via Lagrange boutique, we create the Tourinot N°10: a chocolate with all the signature smoothness of Giandujotto, combined with the lingering intensity of our finest dark chocolates. Achieving this delicate balance was no easy feat: it took more than 18 trials to perfect the final recipe.

Our ice cream bars are born: STIK! A summery reinterpretation of our finest ingredients. The range is refreshed every year, featuring chocolate-coated ice cream bars alongside a dedicated line of sorbets made with real fruit pulp.

We begin our collaboration with the prestigious fashion house Giorgio Armani. Guido Gobino is appointed Ambassador of the Tonda Gentile delle Langhe hazelnut worldwide.

We celebrate the 25th anniversary of the Tourinot with the publication of 5 Grams of Happiness, a unique account of our company’s history, written in Giuseppe Culicchia’s unmistakable style.

Pietro Gobino joins the company, bringing a strong drive for technological innovation and a keen focus on sustainability from the outset. That same year, we establish our ESG Team and publish our first Corporate Sustainability Report. The Tourinot Bianco is also born: a praline crafted according to the traditional Piedmontese method using exceptional ingredients from Sicily — Avola almonds, Noto orange peel, and whole sea salt from the Paceco salt pans.

In 2023, we create the first single-origin Giandujotto made with Indonesian cocoa, which goes on to win the Tavoletta d’Oro award for Best Gianduja Recipe in March. In preparation for our 60th anniversary celebrations in 2024, we launch an open call for young artists across three categories: music, writing, and visual arts. The initiative is met with great enthusiasm and attracts a wide range of submissions.

We celebrate the 60th anniversary of the Factory on Via Cagliari! We open our doors to several artistic projects, including GugArt3 and MadeIn (in collaboration with Artissima). Inspired by the scents and stories of the workshop, the artworks are presented on a number of important occasions. The collection undergoes an extensive redesign, and we create a special chocolate bar dedicated to the 60th anniversary.

Millimetric precision in selection, boldness in composition. We know the plantations, the precision of roasting, the secrets of extrusion — and then we pair, challenge, surprise. We are curators with a visionary spirit. In 2026, this perspective found a new form. There is a frame, but no boundaries. Just like our idea of chocolate.