Our Tourinot Maximo packed in an elegant 500 grams bag.

We follow the original Gianduja recipe, a perfect balance of aromatic Cocoas from South America, Piedmont Hazelnuts cultivated in the Langhe by farmers who have worked with us for decades and Italian Sugar. It is produced with the traditional extrusion method, giving every chocolate its unique shape and allowing a high percentage of hazelnuts.

We have completely revised the packaging of our bags, replacing plastics with a compostable alternative. The design has been enriched with a Tree Free paper label with cotton and bamboo fibres from FSC-certified plantations.