Italy might be best known for pasta and wine, but there’s another product that shines in its own right in the country: chocolate.
Chocolatiers in Italy have churned out creamy and rich creations for centuries, tempered with local ingredients and traditional practices. Of all the options, a few are eternal favourites. These are the chocolates that have captured the hearts and imaginations of chocolate connoisseurs everywhere.
Gianduiotti: Silky Smooth Turin Royalty
The country’s most famous confection hails from Piedmont and first appeared in the 19th century. It blends cocoa with hazelnut paste, a concoction made from the region’s nocciole (hazelnuts). The final product is a decadently smooth, melt-on-the-tongue product with just the slightest hint of nuttiness.
One of the best versions of this option is Venchi’s lush gianduiotti chocolates, and everyone will recognize that hand-wrapped gold foil and unique shape like mini gold ingots. These little chocolates are the definition of luxury, and each bite is pure Piedmontese sophistication.
Cremini: Simply Elegant and Sweetly Subtle
Cremini are the ultimate in minimalism on your tastebuds. These chocolates, a true sign of elegance, often consist of three delicate layers stacked on top of each other: two layers of smooth gianduja and another of rich cream, like coffee or lemon.
These chocolates popped up in Italy in the early 20th century as chocolate makers started creating layered confections, aiming for a balance of contrasting textures. Cremini are a bit hard and soft with those individual layers blending perfectly for a smooth taste that lingers on your tongue.
Cuneesi: Dark and Daringly Delicious
Hailing from Cuneo in the country’s northwest, cuneesi al rum is a hard shell with a bitter dark chocolate taste until you discover the rich creamy rum-based center. The balance between the two interplays bitter chocolate and warm liqueur in the most elegant of ways. What was once a regional creation has been adopted all over Italy as a favourite. While rum was the first filling of choice, you can also find versions with grappa, hazelnut cream, or zabaione.
Tartufini: Small Yet Satisfying
These truffles are created by blending smooth cocoa with bits of pulverized hazelnut, sugar, and occasionally a splash of liqueur. They’re then rolled into small and lumpy balls and coated with more cocoa. The finished candy masquerades as a truffle. The creation of a shrewd Piemontese, tartufini are old-school and wholly satisfying. Velvety chocolate gives way to the subtle pop of nut and texture, making for a glorious post-meal bite.
Baci Perugina: A Lovely Embrace
Any list of famous Italian chocolates would be remiss without Baci Perugina. The tiny “kisses” are made up of a whole hazelnut lad in whipped gianduja and crushed nuts hugged by a dark chocolate shell. It works as a Valentine’s gift and as a random act of kindness. A Bacio is a shortcut to all the right feels wrapped in foil.
Modica Chocolate: Grainy, Genuine, Groundbreaking
Modica chocolate is not as smooth as gianduiotti or cremini. It has a gritty texture, which is the key feature of this product, made with a grinding process that dates back to its introduction by the Spanish during their Sicilian colonial times.
The gritty texture isn’t an accident. The ancient Aztecs influenced the way the cacao was processed, and their cold-working techniques lend the ground cacao beans the somewhat rough grain that we know from Modica chocolate. The common flavorings — vanilla, citrus peels, and cinnamon — contribute a deeply homey touch.
Featured Image by reflex-ajans from Freepik.com
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