Caffarel Extra Dark Chocolate With Salt Bar 100gr/3.5oz - 60% cocoa minimum and grey sea salt
An irresistible combination of sultry dark chocolate with briny grey sea salt resulting in a complex luxury of flavor.
About Caffarel
Caffarel, a company located in Turin, Italy, enjoys the undisputed reputation of creating Italy's finest chocolate, and has become world-renowned as the very first company to create the indulgence gourmands call, Gianduia (john-doo-ya).
Located at the top of the Italian boot and bordered by France (to the west) and Switzerland (to the north), Turin is the capital of
the Piedmont region.
Way back in 1856, Gianduia was born out of necessity, since cocoa was rationed during the turbulent years that followed the Napoleonic wars. Craftsman from the Piedmont region where the world's best variety of hazelnuts are grown, circumvented
the problem by blending precious, exotic cocoa with "Tonde Gentili delle Langhe' hazelnuts. Gianduia, an intense mélange of milk chocolate and hazelnuts, is now a classic form of European chocolate, made by only the finest chocolate producers.
By using 28% - 30% Piedmont Hazelnuts, Caffarel achieves a unique melting temperature and a velvety texture to complement the gianduia flavor. Produced by extrusion (dropped onto plates), without the limitations imposed by moulds, Caffarel's
Gianduia has a special consistency that is not too soft and not too hard, and a rich flavor that simply cannot be duplicated. Don't eat it all in one day!!
The exclusive recipes created by the artisans at Caffarel's factory are, to this day, one of the secrets that sets Caffarel apart. It's continued appeal is based on the important emphasis they place on combining the handpicked, select ingredients from
all over the world and hand-made craftsmanship with the latest technologies.
Today, Gianduia has become quite useful in the kitchen. It is used to flavor a host of desserts, confections, pastries, and even ice cream. What was born, as an economical substitute for chocolate has now become a delicacy, and in our opinion, no chocolatiers have been able to match Caffarel's.
Caffarel, a company located in Turin, Italy, enjoys the undisputed reputation of creating Italy's finest
chocolate, and has become world-renowned as the very first company to create the indulgence
gourmands call, Gianduia (john-doo-ya). Located at the top of the Italian boot and bordered by
France (to the west) and Switzerland (to the north), Turin is the capital of the Piedmont region.
Way back in 1856, Gianduia was born out of necessity, since cocoa was rationed during the turbulent years that followed the Napoleonic wars. Craftsman from the Piedmont region where the world's best variety of hazelnuts are grown, circumvented the problem by blending precious, exotic cocoa with "Tonde Gentili delle Langhe' hazelnuts. Gianduia, an intense mélange of milk chocolate and hazelnuts, is now a classic form of European chocolate, made by only the finest chocolate producers.
By using 28% - 30% Piedmont Hazelnuts, Caffarel achieves a unique melting temperature and a velvety texture to complement the gianduia flavor. Produced by extrusion (dropped onto plates), without the limitations imposed by moulds, Caffarel's Gianduia has a special consistency that is not too soft and not too hard, and a rich flavor that simply cannot be duplicated. Don't eat it all in one day!!
The exclusive recipes created by the artisans at Caffarel's factory are, to this day, one of the secrets that sets Caffarel apart. It's continued appeal is based on the important emphasis they place on combining the handpicked, select ingredients from all over the world and hand-made craftsmanship with the latest technologies.
Today, Gianduia has become quite useful in the kitchen. It is used to flavor a host of desserts, confections, pastries, and even ice cream. What was born, as an economical substitute for chocolate has now become a delicacy, and in our opinion, no chocolatiers have been able to match Caffarel's.
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