Made with the artisanal method of extrusion that gives every chocolate its unique shape, Classic Giandujotto with its 10 grams weight, was born in 1863 as the first wrapped chocolate in history and it is today one of the most famous chocolate in Italy. The key elements of the Classic Giandujotto recipe are PGI Piedmont Hazelnut and fine milk. Typical for its sweet and silky texture and for its roasted caramel notes.
We suggest to store the product at a temperature of 17-19°C and relative humidity of 50-60%, preferably in dry conditions and spaces free of odors and away from heat sources.
If stored at the above conditions, the product maintains its characteristics unchanged up to 13 months.