Maximo +39, best Gianduja ever
Compagnia del Cioccolato assigns every year the precious award “Tavoletta d’Oro”, the Award for fine italian chocolate. These are awards given to the best artisanal chocolate factories in Italy, conferred after scientific tastings and precise assessment questionnaires made by respected experts in chocolate sector.
This year, the Maximo +39 has been awarded best Gianduja ever.
Made only using the finest cocoa qualities, Maximo +39 doesn’t contain any milk and it’s made with more than 39% of hazelnuts. Hand tempered because of its high creaminess, it is available only from October to March.
There is nothing than waiting for autumn to come for tasting once again this special small giandujotto… A very sweet wait, that’s for sure!