This is part of our Christmas Chocolates & Confectionery Collection.
Two great Piemontese traditions meet in one particularly indulgent creation: soft, melting Gianduja chocolate and crisp pieces of hazelnut Torrone.
Davide Barbero takes its traditional Torrone and breaks it into crunchy pieces before folding them through smooth Piemontese Gianduja. In the producer’s own concept, the Torrone becomes granella — small crisp fragments — suspended throughout the soft hazelnut chocolate.
Made in Asti by Davide Barbero, the result is a celebration of Piemonte’s extraordinary relationship with hazelnuts: finely ground into silky Gianduja in one form, then transformed into crisp, caramelised Torrone in another.
Break into pieces and enjoy with coffee after dinner. The contrast between melting Gianduja and crunchy Torrone is very difficult to stop at one piece.
