Our Giandujotti artisanally made with the traditional Extrusion method
In 1964 Giuseppe Gobino, father of Guido, thanks to the experience gained since 1950 in the refining of cocoa, joined the company as a production manager. He then became the sole owner in 1980, when the company starts an in-depth process of specialization and research in the field of chocolate, giving priority to local products such as Giandujotto and the Gianduja spread cream.
The family tradition is renewed in the early 90′s, with a major restructuring of production processes, but always respecting the ancient recipes of Torino.
The typical, first, golden wrapped-giandujotto
During those years, the real business endeavour of Guido Gobino began, by constantly inventing new products while enhancing taste for the traditional chocolates.
The “Laboratorio Artigianale del Giandujotto” was born, developped to achieve maximum quality standards in Giandujotto production. Main focuses of this project were the usage of the best raw materials, together with the adoption of the most traditional production process. It was the method called “Extrusion”, by which each Giandujotto is like a drop of chocolate that stands up by itself, even if made without any mould. When produced by extrusion, giandujotti are really artisanally made and they represent unique “master-pieces”, as they always look different one each other.
In 1996 Guido Gobino founded the first institutional brand and logotype, made in two versions and enriched by the new “Selezione Guido Gobino” brand extension, written in black background with horizontal and round with the distinctive “G” in the center, to identify new product lines as more exclusive.
The first wrapping of our Giandujottini Tourinot
In 2003 the factory store in Via Cagliari, located above the laboratory production, was completely renovated while the awareness of Guido Gobino Chocolate Selection began to consolidate, outstanding for the high quality of its ingredients and the uniqueness of the products.
During the 2006 Winter Olympic Games, Guido Gobino was appointed “Ambassador of Turin”, along with 80 other representatives of the business world and culture in Piedmont.
In 2007, Guido Gobino opened the first real “Bottega” and he chose an ancient building downtown Turin, located in Via Lagrange 1 / A, just in the most central and monumental spot of the city.
The mural by Truly Design® on the outside wall of our Factory
In 2008 he obtained the recognition as “the world’s best praline” awarded by the “Academy of Chocolate” of London for the Sea Salt Cremino with Extra Virgin Olive Oil.
From 2009 until today, the company obtained important honorable mentions, from the various “Tavoletta d’Oro” awards, until the “Academy of Chocolate” awards and the every year certification for being a “Maestro del Gusto”.
In 2010 Guido Gobino opened the new Bottega in Milan and in 2014 the new point of sales and tasting in the Turin Airport, developped thanks to the great Pininfarina Design.