Monteccone CioccolatoWalk into this small shop in Turin’s Borgo Cenisia neighborhood and you’ll fall in love with it immediately. Get Franco Garelli, the heart and soul of the place, to tell you about all the goodies on sale. He will conquer you with his friendly manner and his attention to the origin of the ingredients he uses. For all creations he uses an Ecuadorian cacao mass, for all coffee-flavored products the micronized beans from a neighborhood coffee-roaster. The hazelnuts used are of the Piedmontese tonda e gentile variety. To the rear it is possible to visit the workshop where all the various delicious variations on the giandujotto are made: from the traditional, creamy and pervasive with a strong hazelnut flavor to the mini, toothsome and soft on the palate, not to mention the coffee and interesting dark chocolate versions. Also outstanding are the cremini (chocolate sandwiches), pralines (especially the ones flavored with brandy, hazelnut and pistachio), the hazelnut creams and the chocolate bars with different percentages of cacao, from 60% to 100%. Much in demand with customers who are on special diets is the sugar-free product line. Also worthy of mention are the Easter eggs and the chocolate artistic decorations.
