Guido Gobino Giandujotti
The Original Recipe from 1865
Giandujotto is the most famous creation of Turin’s chocolate tradition, the first ever wrapped chocolate in history and it was born in 1865. Guido stays true to such, and produces 10 grams Giandujotto with select ingredients as aromatic cocoas from South America, Piedmont Hazelnuts and Italian Sugar. Guido Gobino produces all Giandujotti with the extrusion method that makes each chocolate unique.
Classic Giandujotto
Crafted from the Finest Ingredients
Guido Gobino’s Classic Giandujotto. Its recipe is a perfect balance of selected ingredients: aromatic cocoas from South America, Piedmont Hazelnuts, milk from the Italian Alps and Italian sugar. It is still produced with the original method of extrusion that gives Guido Gobino’s Giandujotto its unique shape. Available in counted-bags/bulk cases, as well as a 250g pre-packaged bag.
Giandujotto Indonesia
The Newest Addition to the Family
Winner of the 2023 Gold Tablet Award for Best Gianduja Recipe! This is produced with cocoa from Indonesia and other select ingredients: Hazelnut Tonda Gentile Trilobata, which Guido Gobino has bought directly from farms for over twenty years; the Inalpi Milk of the Piedmontese Alpine chain, and the Italian Sugar.
Giandujotto Maximo
The Classic Recipe Without Milk
Gobino follows the original gianduja recipe, a perfect balance of aromatic cocoas from South America, Piedmont Hazelnuts, cultivated in the Langhe by farmers who have worked with us for decades and Italian sugar. Produced with the traditional extrusion method that gives every chocolate its unique shape and allows a high percentage of hazelnuts.
Giandujotti Assortment Box
Three Giandujotto Recipes in an Elegant Box
An assortment of our 3 Giandujotto recipes: Classico, Maximo and Indonesia, in a refined box dedicated to the most iconic product of the city of Turin.
