Description
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.
