Fulfilled by our friends at Bar & Cocoa
The classic recipe is the perfect balance of aromatic cocoas from South America, Piedmont Hazelnuts, cultivated in the Langhe by farmers that have worked with Guido Gobino for decades, Milk from the Italian Alps, Italian sugar. Produced with the traditional extrusion method that gives every chocolate its unique shape.
Classic Giandujotto, with 25 pieces gift bag or 50 pieces bulk packed.
