Caffarel chocolate, pralines, nougat

Caffarel from Piedmont

Il Gianduiotto. The first chocolate in the world

Isidore Caffarel invented the Gianduiotto in 1865. The cocoa tax was so high at the time that the chocolatier turned to a raw material in his vicinity as an alternative. The Piedmontese hazelnut Tonda Gentile, a perfect, rounded nut with a tremendous aroma, still makes up 28% of a Gianduiotto today. The production method has also remained special. Modeled after the hand cut of the praline maker, the cocoa-hazelnut mass, which is seasoned with real vanilla, is produced in a unique extrusion process. The warm mass drips onto a glass plate and slides straight on into the cooling system - every Gianduiotto is unique. The result is the first known praline, named after a Turin carnival mask whose hat was the model for the shape of this specialty. Gianduiotti and Gianduiottini, the smaller edition, are available as whole milk and dark chocolate versions.

Caffarel from Piedmont