![]() ![]() All the chocolate is made in small batches using artisanal manufacturing methods. The chocolate-makers first find the finest cacao available, then carefully taste and blend beans of different origins to create a unique flavor profile. It executes each step of the manufacturing process itself, all the way from bean to bar, to ensure that its finished chocolate delivers a flavor like no other. Specializing in dark chocolate, Scharffen Berger Chocolate Maker is a premier chocolate manufacturer. Further inspired by her global apprenticeships, infusions of rare spices and flowers are combined with premium chocolate in truffles such as Mexican vanilla bean and Argentinean dulce de leche. She learned the art of French confectionery at Le Cordon Bleu in Paris. Owner and chocolatier Katrina Markoff chooses every spice, flower, and chocolate that is flown into the Vosges kitchen to be transformed into fine chocolates. Vosges Haut-Chocolat (Chicago, Illinois, USA) Chocolates are flown to Teuscher stores worldwide weekly. The house specialty is a champagne truffle, a blend of fresh cream, butter, and chocolate with a champagne cream center, dusted with confectioner’s sugar. Only the finest and most expensive natural ingredients are used, and absolutely no chemicals, additives, or preservatives are added. Today the Teuscher kitchens in Zurich make more than 100 varieties of chocolates using these original recipes, which have been handed down from father to son. After years of experimenting, he skillfully blended these ingredients into his now famous recipes. Dolf Teuscher scoured the world to find the finest cocoa, marzipan, fruits, nuts, and other ingredients with which to make his confectionery. The Teuscher chocolate tradition began more than 70 years ago in a small town in the Swiss Alps. You will never regret indulging yourself with the confections produced by these premier chocolate-makers. (The name, however, came about only a few years later it was Pietro’s son Michele who baptized it as “Nutella.Each chocolatier on our list produces signature melt-in-your-mouth chocolates, be it a single-source dark chocolate bar, a cream- or liqueur-filled bonbon, a praline, fruit dipped in chocolate, a truffle, fudge, or some other sinfully delicious treat. And who could forget Nutella, the legendary chocolate spread created by Pietro Ferrero (a great Turinese pastry-maker) in 1946? It was recounted by Turinese milkmen that Nutella was a result of the heat – chocolate that melted from its original form into the creme discovered by Ferrero, who thought it would make a nutritious snack as well as a pretty penny. The cremino was invented in the second half of the 19th Century by Ferdinando Baratti, who had already opened a liquor and confectionary shop with his partner, Edoardo Milano (hence, Baratti & Milano, with its chocolate selling throughout Italy, and a very busy restaurant and store in Turin’s center). Still, the gianduiotto certainly does not stand alone: the Turinese art of chocolate finds its expression in the alpino (filled with a creamy liqueur) the boero, a classic in the chocolate-making tradition, with its chocolate shell and a soft, creamy liqueur center the cremino, composed of three layers of chocolate – the two external of gianduja, and that internal of a chocolate and hazelnut paste. Pfatisch, founded in 1929, and a few other lesser-known, but no-less superior chocolate makers sprinkled throughout the city. Of course, alongside with the usual producers exist a number of other artisans of Turinese chocolate: Stroppiana, that wraps its Giandujotto by hand G. Peyrano’s long-standing shop is located in Corso Moncalieri, and is known not only for its favored Gianduiotti, but for many other delicious chocolate variations as well. ![]() The Peyrano Family, rather, is the present-day leader in artisan chocolate production, with a tradition passed down by forefather Antonio, once the certified chocolatier for Turin’s elite. Since then many of Turin’s large companies (largely focused in the Piedmont Region, although expert chocolate makers exist all throughout the Peninsula) began to attribute their success to chocolate-making – Peyrano, Baratti & Milano, Streglio, Feletti, Caffarel, Stratta and, above all, Giordano, the only producer today that still hand-cut its famous chocolate with a knife. ![]() Gianduiotti were first put on the market for the occasion of Carneval, which is why these Turinese symbols carry the name of the city’s mythical mask, the ruddy-faced Gianduja. “gracious round” hazelnut) was the very first wrapped chocolate. This chocolate delight made with the so-called Tonda Gentile (i.e. Then, Italy’s beloved Gianduiotto, imagined up by Michele Prochet in 1865, fused cacao and hazelnuts from Piedmont’s Langhe zone. ![]()
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