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This is the classic Italian gianduiotto taken to its highest expression, crafted with the finest ingredients and attention to detail, and the perfect indulgence for anyone who loves Marco's chocolate hazelnut spread. This is a bean to bar gianduja chocolate square, made with cacao beans from Venezuela. The cacao has soft, round aromas of banana, dried fruit and nuts that complement the sweetness of the Alta Langa hazelnuts (30%), sourced from Terra delle Nocciole, the cooperative of farmers who grow our prized hazelnuts in Piemonte.

To perfect the recipe of his gianduja chocolate bar, Marco chose a single origin criollo chocolate, the most precious cacao variety, from growers in Venezuela with whom he has a close working relationship. In his chocolate lab, Marco toasts to perfection both the cacao beans and the Alta Langa hazelnuts. Immediately after the chocolate handmade production, the roasted hazelnuts are ground into a paste that is added to the chocolate, along with cacao butter and a touch of Italian cane sugar.

Marco makes his bean to bar Dark Gianduja Chocolate in thin, individually-wrapped squares, which he says are the perfect size for experiencing the full pleasure of his chocolate. Like a glass of special wine, this chocolate is meant to be savored in just the right quantity, so you can truly appreciate the nuances of these carefully sourced cacao beans. Marco suggests breaking the chocolate bar and eating a small piece; it will warm up slowly in the mouth and the cacao butter will melt and release all the aromas. Wait a few moments to feel how long and persistent the flavor can be. Then, enjoy the rest of the chocolate and the aromas and flavors will be more clear.