|Caval 'd Bronz window for Easter 2013|
It all started back after the “discovery of the New World” and the history of chocolate has been historically strictly related to Turin and Piedmont. In fact, this is where the very first hot chocolate, chocolate houses and chocolate spread were invented, making of Turin the chocolate heart of Europe since the 17th century!
|historical Caffe' Torino egg with Mole Antonelliana in 2013|
|1700 Caffe' al Bicerin|
|huge gianduiotto from CioccolaTO 2013, the tiny ones are the regular size|
|courtesy of La Donna del vino , his mug contains Brachetto;)|
Then in 1826, thanks to a new machine that could produce up to 300kg/660lb of chocolate a day, Pier Paul Caffarel started his industrial chocolate production, which is still one of Turin’s chocolate brands you can buy everywhere in the world.
A gianduia chocolate spread was “casually” invented by Pietro Ferrero, a pastry chef, in 1946 in Alba, the town renowned for its white truffles. The legend has it that Pietro decided to sell a few pounds of a chocolate cream to make children snacks. However, the hot weather melted the cream which became a total success in a matter of a few days. His son then did the magic trick by naming it: Nutella. So since 1964, Nutella has become the top selling product that gave of Ferrero Co. and Alba a place in the hearts of all the chocolate lovers worldwide.
|artisanal chocolate spreads of different flavors|
|supersize cremino chocolate from CioccolaTO 2013|
- bicerin or little glass in the Turin dialect, is a hot drink made of coffee, chocolate and cream that used to be served in the 18th century coffee houses and savored by the local intellectuals who sipped it while discussing the Enlightment topics.
|midmorning snack at Al Bicerin in Piazza della Consolata near Via Garibaldi, the bicerin is served in the glass|
- a rich velvety hot chocolate to remind us of how the royals enjoyed their cold seasons. This is always an energy boost in the afternoon
- a COLD “hot chocolate” is the most fantastic invention for all chocoholics who can’t live without the liquid intensity of hot chocolate and yet, need it fresh when it’s hot outside. What a wonderful summer drink!
- chocolate gelato in all its many variants! In fact, Turin’s gelato is particularly famous for its chocolate and cream based gelatos because it is particularly rich, creamy and tasty. The city has a long gelato tradition thus, all chocolate and nuts flavors like chocolate sorbet, dark chocolate, chocolate+hazelnut paste gelato, Sacher Torte (yes, gelato) and unique recipes like salty chocolate by L’Essenza del Gelato in Via Principe Amedeo, are a natural local creation.
|first aid chocolate items you can get at ChocolaTO: chocoprin, chocopen, chocobible tablets|
- gianduiotti the typical Turin chocolates wrapped in gold foil, shaped like the dollop the chocolate master places on the cookie sheet!
|Gobino's Easter window in 2013|
- the Gobino chocolate factory where this historical Turin family of chocolate makers has been producing its chocolate over the centuries. Following one of the Oompa Loompas through the Gobino factory, you’ll feel like Willie Wonka and will also get the chance to savor their newest creations!
- CioccolaTO the Turin Chocolate Festival at the end of November. This is a 10 day event where chocolate in all its possible and unimaginable forms, is the royal protagonist!
|Yes! in Turin we even make chocolate shoes!!|
|for man too!|