Caffarel difference

WHAT MAKES CAFFAREL CHOCOLATE SO SPECIAL?

cocoa-beans

COCOA, FROM TREE TO CHOCOLATE.

We are among the few ones to produce chocolate starting from cocoa bean.
We carefully select, process and blend the best quality cocoa beans from the world’s most renowned origins.


THE INVENTORS OF THE GIANDUIOTTO

We invented the Gianduiotto in 1865:
the first hazelnut-based chocolate, the first wrapped praline ever.

Still true to the original recipe, combining 28% Piedmont hazelnuts, the best chocolate and a unique production method called “extrusion”.
Combining tradition and innovation we have created another masterpiece: Piemonte. A mouthwatering experience of our velvety Gianduia chocolate together with the crunchiness of the best whole hazelnuts.

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FINEST CHOCOLATE, BEST HAZELNUTS

We only use the best Italian hazelnuts freshly selected, picked and roasted, according to our high standards together with the finest cocoa beans. Mixing them is an art that we have mastered in over 190 years of history offering you the ultimate velvety chocolate experience.


ARTISANS IN OUR HEARTS

We produce our chocolate according to the same artisan culture that inspired Paul Caffarel back in his lab in 1826. The unique Gianduiotto production method called “extrusion” is the way to recreate the manual gesture of the chocolate artisans to make you experience that soft and velvety drop.
Our attention to details and the high quality of our packaging make Caffarel a perfect gift!

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PROUD TO BE ITALIAN!

We proudly produce all our products in Italy, in Luserna San Giovanni, close to the Alps.
Caffarel Gianduiotto’s invention exported the Turin chocolate culture globally, becoming one of the most tempting ambassadors of Made in Italy in the world.