Guido Gobino Mixed Giandujotto and Cremino Bag of 20 truffles
The Giandujotto was the first wrapped chocolate in history. Invented in 1865, it now represents the most celebrated specialty of Turin’s chocolate-making tradition. Guido Gobino's Giandujotti are made by the traditional method of extrusion, which makes each chocolate absolutely unique. This classic and irresistible recipe is a perfect balance of aromatic cocoas from South America and hazelnuts from Piemonte (Piedmont) in northern Italy. The nuts are cultivated in the Langhe by farmers who have worked with Guido Gobino for decades, Add to that milk from the Italian Alps and Italian sugar, and you have a most perfect bite.
An elegant single layer of soft Gianduja chocolate enriched with Integral Sea Salt and Extra Virgin Olive Oil from Liguria with crunchy hazelnut grains. A success that was awarded in 2008 as the Best Praline of the World from the Academy of Chocolate.
Each bag contains 20 truffles, approximately 10 of each.
