Our research path in the field of chocolate making started in 1982.
At first we focused on some of the most typical desserts of Piedmontese tradition, such as the “Cremini”. As time went by, we evolved, in order to keep up with the challenges posed by modernity. The chocolate division of our patisserie gradually expanded through the acquisition of new techniques and machines, becoming more and more independent in all the stages of production.
The chocolate we work comes from the French company Valrhona, one of the best chocolate brands in the world.
Each type of chocolate has its own unique features: flavour, texture, cocoa percentage, origin and so on. Our main goal is to enhance each of these characteristics, in order to offer our customers an unforgettable experience.