Tourinot n°10 was born the 27th October 2017 for celebrating the 10th anniversary of the Bottega on Via Lagrange.
In our typical 5 grams size, this new giandujotto combines the soft texture of Hazelnuts from Piemonte IGP and the intense flavor of our dark chocolate. Here the hazelnuts sweet flavor gets together with the intense notes of honey, cereals and biscuits typical of roasted cacao. Moreover, at the end, there will be some pleasant bitter notes, coming from the precious cacao from Ecuador added to this special recipe.
Our Tourinot n.10 is made by extrusion, as all the other giandujotti we produce, and it is hand tempered as the Maximo +39.
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.