Guido Gobino Tourinot®
A Smaller Giandujotti
Tourinot is the smaller version of the Classic Giandujotto born in 1863 that was the first wrapped chocolate in history. Giandujottino Tourinot is typical for its delicate flavor of PGI Piedmont Hazelnut and for its rich notes of cocoa, available in assorted selections with four classic flavors.
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Assorted Tourinot®
Fine Indulgence
An assortment of the 5 recipes of our Tourinot, the 5 grams version of the traditional Giandujotto from Turin. Available in 5 different recipes: Classic, with Piedmontese Milk, Maximo, with aromatic notes of fine cocoas from South America, Maximo +39, with over 40% of Piedmontese Hazelnuts, N.10, with the character of our finest dark chocolates in an original creamy texture, and Torinot Bianco, with almonds from Avola, oranges from Noto, sea salt from Paceco. Produced with the original method of extrusion that gives every Tourinot its unique shape. Read more about each blend below.
Tourinot® Classico
The Classic Recipe
The Classic Tourinot, packed in a 250 gram bag. Produced with high quality raw materials such as aromatic cocoa from South America; Hazelnut of the Langhe, which we have been buying directly from farms for over twenty years; Inalpi milk from the Piedmontese Alpine chain; Italian sugar. The Tourinot is produced with the extrusion method, which allows us to maintain a high percentage of hazelnut in the recipe and keep faith with the original production method.
Tourinot® Maximo
The First Ever Gianduja Recipe
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.
Tourinot® Maximo +39®
Soft & Creamy
The softest and creamiest of Guido Gobino’s Giandujotti, made with 39% of Hazelnuts from Piedmont and hand tempered. From 2012 until 2017, was awarded as “Best Gianduja Chocolate in Italy” according to the “Tavoletta d’Oro”: Prize given every year by the Compagnia del Cioccolato to the best chocolates in the country.
Tourinot® N.10®
Delicate & Rich
This Giandujotto combines the soft texture of Hazelnuts from Piedmont with the intense flavor of Guido Gobino’s Dark Chocolate.
Tourinot® Bianco
Fine & Sweet
The brand new Tourinot recipe: a classic of the Piedmontese chocolate tradition, produced with the finest Sicilian ingredients: almonds from Avola, oranges from Noto, sea salt from Paceco, for a unique and Mediterranean taste.
