Ballesio Cioccolato

Luca Ballesio is the heart and soul of this chocolate workshop and shop, much loved in Leinì and surrounds for the way in which it interpets the symbols of the art of Turinese confectionery with sedulous care for the choice of ingredients. One example of the attention devoted to products is the giandujotto (made solely with PGI Piemonte hazelnuts, pure cocoa, sugar and powdered vanilla) cut by hand hence not exactly perfectly shaped. The wide product range features classic 150g cremino (resembling a mattonella, a mini sandwich cake, with two layers of chocolate interspersed with one of milk chocolate and another of white chocolate and hazelnuts), cocoa and gianduja cream spreads and a huge variety of chocolate bars (from plain chocolate and chilli or ginger to milk chocolate and puffed rice to, mint-flavoured plain chocolate to the more classic with hazelnuts, to hemp seeds and rosemary). Then come fruit jellies, chocolate eggs and other specialities for, respectively, Easter and Christmas, and, finally, the ever popular cri cri, typical Piedmontese pralines of hazelnut coated with plain chocolate and sugar sprinkles.

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