In the space of a just a few years, Luca Ballesio has succeeded in raising this small workshop in Leini to levels of excellence, using mainly Ecuadorian cacao. Here you will find a vast range of chocolate: hence gianduiotti produced with 40% PGI Piedmontese hazelnuts, pure cacao, sugar and powdered vanilla, shaped by hand with spatulas and individually wrapped, giacomette, giandujotti with crushed caramelised hazelnuts, pralines, liquorini, liqueur chocolates, cremini, chocolate sandwiches, and plain and milk chocolate bars in 24 flavors, among which chili, cinnamon, rosemary, hemp, mint, violet, berry fruits, puffed rice and hazelnuts. Ingredients – such as the honey, from La Margherita, and the hemp, from Green Italy – are often sourced from other Masters of Taste. The range is rounded off by chocolate and gianduja cream spreads. On sale at Easter are chocolate bells and eggs in all sizes, at Christmas torcetti di Lanzo, typical ring biscuits, preserves and grappas. The shop is open from Monday to Friday from 9.30am to 12.30pm and from 2.30pm to 7pm, and its products are also on sale online and at the temporary shop in the Borgo Medievale in Turin (Saturday and Sunday 9am-6pm).
