Gianduia is the chocolate of my land. It has those sweet and harmonious notes that characterize it and make it loved all over the world. This recipe is quite special-not too sweet and not too bitter, the Chocolate is not too hard and not too delicate. Years ago a well-known German critic called it “the best chocolate in the world of all time” Now I wanted to increase the degree of attention to certain ingredients and the little powdered milk (cream) is produced with a total control of the supply chain, only Mora ( Alpine Brown Cow) conferred the milk to produce this Chocolate that I dedicated to Mery, my wife, who is the person who has most suffered my passion and who despite everything for over thirty years has shared with me the constant sacrifices of this fascinating but hard work. Only such a refined and intense Gianduia could bear his name!
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