Questa

CHOCOLATIERS
As one of its most distinguished makers, Guido Gobino has played a leading role in raising
the profile of Turin’s quality artisan chocolate. In 2012 he has poured hefty investments
into the family factory in Via Cagliari, inaugurating a super high-tech plant that will allow him to
stop using soya lecthyn and vanilla altogether and sticking solely to cacao, sugar and, if necessary,
hazelnuts. Gobino’s bestsellers continue to be cialdine, a sort of chocolate medallion and
gianduiotti, classic and mini, as are his 4-gram ganaches. His latest invention is the macaron, in
which classic flavors are joined by seasonal ones such as bergamot, lemon and raspberry. The shop
on Via Lagrange reinterprets ice-cream with classic Gobino ingredients, such as chocolate flake,
“hazel shock” powdered chocolate and ginger, and has recently created a specific certified kosher
line. Via Cagliari: closed Saturday afternoon and Sunday; Via Lagrange: closed Monday morning.
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