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Giraudi | Dark Gianduiotti 150g


(1 customer review)

Giraudi’s Dark Gianduiotti are a great classic in one of its highest expressions.

Giraudi’s Dark Gianduiotti are special for the high quality of the cocoa, carefully selected by Giacomo Boidi, for the high percentage of PGI (Protected Geographical Indication) Piedmont hazelnuts (as much as 40%), and for the unique taste. They were awarded silver medal at the 2016 and 2017 International Chocolate Awards world final


Giraudi’s Dark Gianduiotti are made with high quality ingredients, and the recipe is particularly well balanced, not too sweet and not too bitter.
Giraudi is an artisan chocolate maker located near Alessandria that stands out for his tradition and passion.


Toasted Piedmont PGI (Protected Geographical Indication) hazelnuts (40%), cane sugar, cocoa butter, dark cocoa powder 22/24, cocoa beans. Cocoa min. 29%
ALLERGENS: may contain traces of nuts, milk, egg, sesame, soy, peanuts.


We have selected Giraudi’s Dark Gianduiotti because they are one of the highest expressions of Gianduiotto.
They are made with a high quantity of selected Piedmont PGI hazelnuts (40%) and fine cocoas, and the union of the ingredients gives birth to a unique taste.


Giraudi is a handicraft reality that stands near Alessandria and is distinguished by tradition and passion. It has been awarded several times at the International Chocolate Awards
Giraudi was born in Piedmont, in a small town near Alessandria, at the beginning of the twentieth century, and has become a company known and esteemed in the last twenty years for the high quality of artisanal chocolate.
In 1907 Giovanni Battista Giraudi began his activity with a mill and a bakery for the production of bread in Castellazzo Bormida, in the province of Alessandria.
In the meantime, Paolino Boidi trained as a pastry chef at the Romano pastry shop in Alessandria, and at the end of the 50s opened a pastry shop in the center of Castellazzo Bormida.
During the 1960s, Giraudi took over Bar Vittoria in the center of Alessandria and began experimenting with various chocolate-based recipes. The first born were Mandrugnin, Nugatelli and Amaretti.

Giacomo Boidi, nephew of the chocolatier Battista Giraudi and of the confectioner Paolino Boidi, has invested all his enthusiasm, his resources and creativity in the project. In 2005, Giraudi inaugurated the new laboratory, located outside the center of Castellazzo Bormida and equipped with a large working space, a room for lessons and an elegant café and chocolate boutique that allows you to taste the Giraudi chocolate.
Giacometta Giraudi and Giraudi chocolate in general are produced with high-quality cocoa from Latin America mixed with other ingredients, especially dried and candied fruit.

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1 review for Giraudi | Dark Gianduiotti 150g
  • 5 out of 5

    These gianduiotti are among the best gianduiotti I have ever tried. They are rich in hazelnuts, and not too sweet. A great balance of flavours.
    I received my parcel in no time and everything was perfect!