Two centuries of history of Turin chocolate, enclosed in the bars and gianduiotti of Sperandri. In fact, since 1979, this company still produces chocolate as it once was, continuing to keep alive the tradition that made Turin chocolate famous in the world. To do this, historical machinery is used, which still allow the extrusion technique to be maintained unchanged, which also thanks to the expert hands of the master chocolatiers, every day give birth to small delicacies, suitable for every moment.
Dressed in gold like a king who lets himself be admired in all its splendor by his subjects, the gianduiotto (or also giandujotto) is one of the symbols of the finest Turin confectionery art, a real specialty of chocolate making SPERANDRI, who, as once again, uses the ancient technique of extrusion, a traditional method applied only by a few chocolate shops throughout Turin, which does not involve the use of molds to form the Gianduiotto; so in this way they are able to better respect the original recipe, made only of Nocciola Gentile Tonda Piemonte IGP, Cocoa and Sugar, enhancing the flavor of the hazelnut to the maximum and guaranteeing the typical creaminess of the symbolic product of the Savoy city.
Under that sheet of very thin golden paper hides a chocolate made of chocolate and hazelnut paste. Hard only in appearance, but as soon as it is placed in the mouth it reveals its soft and greedy heart .
All enclosed in this elegant box with dark and classic chocolate inside, a package that will surprise anyone who receives it !!!
Nutritional Information (Dark)
Average values for 100 ml of product
Of which saturated
Of which sugars
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