The “Tavoletta d’Oro” Award, the desirable prizes given by the “Compagnia del Cioccolato” (the biggest national institution that deals with Chocolate, since 1995) have been assigned to the best creations made by the national artisanal chocolate producers. The ceremony took place from the 15th until the 17th April in Venice, during the “Gusto in Scena” event.

Guido Gobino has been awarded for two different categories: Best Milk Chocolate (with his 35% Milk Chocolate Cialdina) and Best Gianduja Chocolate (with his new Maximo +39®).

The 35% Milk Chocolate Cialdina is made with selected high quality mildly aromatic cocoa, to obtain a delicate and sweet taste, with light caramel notes.