CAFFAREL SPA

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.

Caffarel only uses the best Italian hazelnuts freshly selected, picked and roasted, according to our high standards together with the finest cocoa beans. Mixing them is an art that we have mastered in over 190 years of history offering you the ultimate velvety chocolate experience.

Caffarel produces our chocolate according to the same artisan culture that inspired Paul Caffarel back in his lab in 1826. The unique Gianduiotto production method called “extrusion” is the way to recreate the manual gesture of the chocolate artisans to make you experience that soft and velvety drop.
The attention to details and the high quality of the packaging make Caffarel a perfect gift.