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The treat of all treats! Single-origin Ecuadorian dark chocolate from Puerto Quito wrapped around sweet IGP Piemonte hazelnuts, sourced from Terra delle Nocciole in the Alta Langa region. Master chocolatier Marco Colzani combined two of the lushest ingredients into an indulgent yet refined sweet. These chocolate-covered hazelnuts take gianduja to a new level: their crunchy texture and round, deeply satisfying flavor make it impossible to eat just one. Uno tira l'altro, as Italians say.

The pairing of chocolate and hazelnuts is an Italian classic for a good reason; in many ways, the cacao and hazelnut plants are like twins separated at birth. Both take ten years to produce their first fruits, and both fruits need to be dried before eating. But while the cacao bean tans in the equatorial sun, the hazelnuts in Alta Langa are kissed by the breeze coming off the Ligurian sea under the excellent supervision of our friends at Terra delle Nocciole. 

At the Colzani lab, chocolate and hazelnuts combine to create a special delicacy. The hazelnuts are delicately toasted, avoiding overheating that could compromise taste and aroma. And of course, the chocolate is treated according to Marco's painstaking process of conserving the beans' natural flavor characteristics: carefully adjusting the sugar-to-cacao ratio for each batch, never using additives or preservatives, and patiently aging the chocolate to perfection. The result is the highest expression of a classic Italian pair, a rich, wholesome treat to be enjoyed at any time of the day.

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