Guido Gobino TOURINOT ASSORTMENT GIFT CUBE 160 g
Description
This gift box in a 160 g cube form traditional to Guido Gobino includes 5 shades of its Tourinot, the 5-gram version of the classic Giandujotto from Turin:
- Classic: with Piedmontese milk
- Maximo: with aromatic notes of fine cocoas from South America
- Maximo +39: with over 39% of Piedmontese hazelnuts
- N.10: with the character of our finest dark chocolates in an original creamy texture
- Tourinot Bianco (brand new): a classic Piedmontese tradition produced with ingredients from Sicily
Ingredients: sugar, Piedmont HAZELNUT, coca mass, cocoa butter, ALMOND from Sicily, whole MILK powder, cocoa powder, fat-reduced cocoa powder, integral sea salt, orange zest. "Gluten free". May contain SOY.
Store in a cool place at 18-20°C.
Nutrition declaration – average values per 100g of product:
Energy 2370 kJ/ 566 kcal
Fat 38 g, of which saturates 12 g
Carbohydrate 43 g, of which sugars 39 g
Protein 9.9 g
Salt 0.1 g.
Produced by Guido Gobino Srl, Via Cagliari 15/B, 10153 Torino, Italy
Manufactured in Italy
Some stories are measured in grams, and such is the story of Guido Gobino Cioccolateria Artigiana. In 1964 Giuseppe Gobino, who had been refining cocoa since 1950, crossed the threshold of a chocolate company on Via Cagliari. In time it became his own, and he devoted it to Turin's most cherished confections, the Giandujotto and Gianduja cream. His son Guido was the first to bring design into Turin chocolate. In 1995 he distilled the Giandujotto into just five grams: the Tourinot, a miniature in the spirit of the Savoy court's petite pastries. It is still shaped by extrusion, keeping the form of the Giandujotti once shaped by hand with knives.
Here, everything begins at the source. The house makes all of its chocolate itself, starting from the raw cocoa bean, and so keeps the entire chain in its own hands. With it come its standards of quality, fair prices, ethical working conditions and sustainable forest management. The hazelnut is only ever one variety: the Tonda Gentile Trilobata of the Langhe, chosen for its aroma and persistence. Guido Gobino has been named its worldwide Ambassador. In 2019 a collaboration also began with the house of Giorgio Armani.
Some creations are still tempered entirely by hand, as they once were. A salted Cremino was named Best Praline in the World by the Academy of Chocolate in London. They are presented in the boutique on Via Lagrange, a jewel box of antique wood. As the house itself says: there is a frame, but no boundaries.