When Michele Prochet had the intuition to mix hazelnuts with cocoa, perhaps he did not imagine that his invention would characterize Turin for centuries to come.
To overcome the lack of cocoa, increasingly rare and expensive following the Napoleonic continental blockade policy, in 1852 Michele Prochet and Pier Paul Caffarel, replacing a little cocoa powder with Piedmont hazelnut powder, created and launched on the market a new revolutionary product, both for its composition and for its original form of a small inverted brigade: the Giandujotto.
It was officially launched at the Turin Carnival in 1865 and titled in honor of Gianduia, The Mask of Turin. Thanks Napoleon!
Gianduiotto Calcagno follows the tradition of Turin chocolate: selected raw materials, such as the tonda gentile trilobata hazelnut, and the use of original machinery that contributed to the affirmation of the historic city brand. In this version, Calcagno uses dark chocolate to give a strong yet delicious flavor.