Collection: Caffarel

A HISTORY THAT STARTED ALMOST 200 YEARS AGO

Caffarel was born in 1826, when chocolate was only an exotic specialty in Europe and few people had heard of and even less had ever tasted it.

In 1826 Paul Caffarel opened his lab in Turin, and thanks to him the city became one of the chocolate capitals.

In those years of continuous wars, cocoa was a rare ingredient in Europe. The Gianduiotto, the most extraordinary invention of Caffarel and one of the most memorable specialities in the world of chocolate, was created combining cocoa and roasted Piedmont hazelnuts.