Made with more than 39% of Piedmont Hazelnuts and traditionally hand-tempered, it is the last giandujottino of the family. An intense and persistent taste, for the real Gianduja lovers.
Awarded 5 times in a row, from 2012 until 2017, as “Best Gianduja Chocolate in Italy” according to the “Tavoletta d’Oro”: Prize given every year by the Compagnia del Cioccolato to the best chocolates in the country. Moreover,in 2017, the Maximo +39 won the Prize “Silver Chocolate Award” given by the Academy of Chocolate di Londra.
Limited Edition only, available october through march.
Storage conditions: 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.