A symbol of our city, the Pfatisch gianduiotto has always been considered a product of excellence, the first individually wrapped chocolate in history. Gianduiotto is Turin, Gianduiotto is Pfatisch. Classic, coffee, praline, for all tastes. Always a hallmark of our artisan production.
The new version of our gianduiotto is made from a heart of Gianduia chocolate covered with a very fine layer of Ruby chocolate, creating a refined filled chocolate with an antique pink colour. The combination of the two chocolates creates a unique, fruity and envelopes your palate with delicate fruit note.enveloping flavour on the palate. At the base of the Gianduiotto Ruby are our Liberty-style golden leaves.
Covered in chocolate or extruded from moulds unearthed from the past, Pfatisch pralines remain a must in our confectionery. Excellent raw materials evoke the flavours of the past to rediscover the tastes that our grandparents made us discover: coffee, pistachio, almond, crunchy, bitter and many more. Discover your favourite flavour.
World-famous icons. The flavours have always been the same: Crema Gianduja, Crema Aurea with almonds, Crema Bitter fondant 55% and Crema Moka, a combination of Gianduja and coffee. From the smallest 100g pack to the most delicious 400g pack.
TOH, the dark chocolate sculpture created by the work of Nicola Russo, is the result of the union between Pfatisch chocolate and Toret. A special collaboration of values and passion to strengthen the link between this work and the territory through one of the elements that has made Turin famous throughout the world: chocolate.
The project supports the Fondazione Piemontese per la Ricerca sul Cancro Onlus of Candiolo, to which 10% of the proceeds will be donated.
Craftsmanship handed down from generation to generation, tradition combined with creativity, quality in every detail:
This is how our products are created every day.
The process begins at the source, with the raw material, with the roasting of the cocoa beans: a roasting over high heat using traditional machines, through to the "batticacao", the process of separating the shell from the cocoa liquor, until the beans themselves are broken.
The resulting cocoa mass is left to rest for a year before being used and then refined in the 5 cylinders;
After 72 hours in the special bowl, we finally have chocolate.
Many processes were carried out manually, such as the tempering of the chocolate, which was done by hand with spatulas.
Even today, the processes of the past are still carried out using innovative machines or by hand, such as the production of our Giandujotti, which are moulded by hand.