CATEGORY: Imported Italian Chocolate
Caffarel Gianduia is soft, decadent, and has a velvety feel in the mouth. It is made according to the ancient method of extrusion, using the prized PGI Piedmont hazelnut.
PRODUCER INFORMATION | "Born" in 1826, when chocolate was only an exotic specialty in Europe and few people had heard of and even less had ever tasted it. Paul Caffarel opened his lab in Turin, and thanks to him the city became one of the chocolate capitals. Gianduiotto, a combination of cocoa and roasted Piedmont hazelnuts, was invented by Caffarel when cocoa was scarce is one of the most memorable specialities in the world of chocolate