Our story began in 1964 when Giuseppe Gobino, with experience gained since 1950 in cocoa refining, joined the company as production manager. He then became the sole owner in 1980, and the company embarked on a thorough process of specialization and research in the field of Chocolate, devoting the utmost attention to typical local products such as Giandujotto and Gianduja cream.

In 1985 Guido Gobino joined the company and immediately made several changes that would transform the artisan chocolate scene in Turin.

The Guido Gobino chocolate shop, with more than fifty years of history, has always been characterized by choices that combine respect for tradition with a drive for innovation, united by the continuous and constant search for the best raw materials.

In 2021, Pietro Gobino ‘s joining the company immediately brought a new innovative spirit, aimed at optimizing business management, boosting digitization, enhancing training moments
internal and bringing a breath of fresh air to ESG issues.

In 2024, the factory in the historic headquarters of Via Cagliari will mark its sixtieth anniversary. To celebrate, the doors of the factory will be opened to young emerging artists thanks to the cultural project GugArt³. The works inspired by the stories and scents of Chocolate Gobino will be the protagonists of important events in Turin.

  1. 1964

    Our story began in 1964 when my father, Giuseppe, thanks to his experience gained since 1950 in cocoa refining, joined Maras, based on Cagliari Street, as production manager. He then became the sole owner in 1980, when the company embarked on a thorough process of specialization and research in the field of Chocolate, devoting the utmost attention to typical local products such as Giandujotto and Gianduja cream.

  2. 1985

    Guido Gobino entered the family business immediately bringing a flurry of great innovation. Decides to invest in Turin's iconic chocolate, changes the old brand, renaming the company Laboratorio Artigianale del Giandujotto. He introduced attention to design for the first time in the Turin chocolate scene and invested in machinery by bringing profound technological innovation, accompanying the journey with great passion.

  3. 1995

    From an ingenious intuition comes Tourinot, the 5-gram version of the classic Turin Giandujotto. The small size makes it more elegant and refined and in keeping with the mignon tradition of Savoy pastry. It will be produced using the best raw materials and the extrusion technique that makes it possible to obtain Giandujotti and Tourinot® as it used to be done in the old days, when the dough was shaped by hand with traditional knifeIle. The Tourinot will become a symbol of tradition, design and innovation.

  4. 1997

    Close collaboration with Tonda Gentile Trilobata hazelnut producers in the Langhe region begins. The care and search for the best raw materials has always characterized the company, which always prefers a direct relationship with producers, shortening the supply chain by improving control over the entire supply chain.

  5. 1999

    Tourinot Maximo was born following the original Gianduja recipe of 1865; Gianduja originally did not include the use of powdered milk; Guido Gobino brings the original recipe back to life using only IGP Piedmont Hazelnuts, Aromatic Cocoa and Italian Sugar.

  6. 2007

    Guido Gobino opens the Bottega di Via Lagrange, a historic venue, the former home of "Villarboito Timbri e Targhe"; a treasure chest of antique wood where his creations find their place, in the heart of the city.

  7. 2008

    On the occasion of Turin World Design Capital, N'UOVO was born, an Easter egg with an innovative design that is still produced and appreciated for the lightness and elegance of its lines. In the same year, Cremino al sale was recognized and awarded by the London Chocolate Academy as the best praline in the world.

  8. 2010

    Tourinot Maximo +39 is born, Tourinot's third recipe, with more than 40 percent Piedmont Hazelnuts, entirely hand-tempered, as it once was. The ultimate expression of our artisan savoir-faire.

  9. 2012

    The new roasting department, built with the support of the Faculty of Agriculture of the University of Turin, is inaugurated. Alongside tradition we love to juxtapose the most innovative technology. The same year saw the birth of Vernuij, our version of the rhum-flavored cuneese, coated with Blend 75%.

  10. 2014

    Start collaboration with Chontalpa (Mexico) cocoa producers, a Slow Food Presidium: our first step toward a 100% traceable cocoa supply chain.

  11. 2017

    To celebrate the 10th anniversary of Via Lagrange, we are creating Tourinot N°10: a chocolate with all the typical smoothness of Giandujotto, but with the lingering character of our best fondants. A difficult balance to achieve, which took more than 18 trials before we knew its final version.

  12. 2018

    Our ice creams on a stick are born: STIK! The summer reinterpretation of our raw materials. A range updated every year, with covered ice creams and a line dedicated to sorbets with authentic fruit pulp.

  13. 2019

    Our collaboration with the prestigious fashion house Giorgio Armani begins. Guido Gobino is named Ambassador of the Tonda e Gentile Hazelnut of the Langhe in the world.

  14. 2020

    We celebrate Tourinot's 25th anniversary with the publication of "5 Grams of Happiness," a unique account of the company's history written by the unmistakable pen of Giuseppe Culicchia.

  15. 2021

    Pietro Gobino joined the company, immediately bringing a strong impetus of technological innovation and a strong focus on sustainability issues. The ESG Team is just born this year, and we are publishing our first corporate sustainability report Tourinot Bianco is born, a praline made by the traditional Piedmontese method from fine ingredients from Sicily: almonds from Avola, zest from the oranges of Noto, and whole-grain salt from the Paceco saltworks.

  16. 2023

    In 2023, we produced the first Giandujotto single-origin with Indonesian Cocoa, and in March, it won the “Tavoletta d’oro” award as the best recipe of Gianduja. To prepare to celebrate the 60th anniversary in 2024, we launched a promotion for young artists in three categories: music, writing, and visual arts. The open call was very successful and widely attended.

  17. 2024

    This year, we celebrate the 60th anniversary of the Factory in via Cagliari! The doors were opened to various artistic projects, including GugArt3 and MadeIn (in collaboration with Artissima Fair). The works, inspired by the laboratory's scents and stories, were presented on several important occasions. The collection has been extensively revisited, and a unique tablet has been created dedicated to the sixtieth anniversary. 

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