Hamper DL01-A “Bruno Croci’s Giandujotti” comprises:
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Prices VAT/taxes included.
The food is shipped in order to reduce costs and to dispatch the goods in the best possible condition.
Normally for multi-week duration windows, orders collected from Monday to Sunday are shipped the following Tuesday, so that fresh foods are packed shortly before shipment.
Couriers usually deliver in 48/72 hours.
GIANDUJOTTI – Turin’s traditional chocolates
A symbol of Turin is a must-have in the Croci production: the Giandujotto.
Croci uses the authentic Sabauda recipe, where the original taste and production process remain unchanged.
Piedmontese hazelnuts, sugar and cocoa combined together at the correct temperature can restore the true flavour of the Giandujotto, whose uniqueness is maintained through time by its traditional gold aluminium foil wrapping.
Net quantity: 750 g
Ingredients: sugar, Piedmont hazelnuts IGP, cocoa dough, cocoa butter.
Emulsifier: soy lecithin, natural vanilla flavour.
Special storage conditions: Store in a fresh and dry place, away from direct light.
Produced and packaged by: Bruno Croci, Via Principessa Clotilde 6/A 10144 Torino
Country of origin / place of origin: Italy
Production lot: see label
Shelf life: see label
Allergenic ingredients: milk, hazelnuts and soy lecithin
Average nutritional values x 100g:
Energy: 573 Kcal/ 2399 KJ
Fat: 42.2 g of which saturated: 14.2 g
Carbohydrate: 39.6 g of which sugar: 37.8 g
Protein: 7.38 g Salt: 0.0056 g
A small Choccolate production
The workshop was founded by Gualtiero Croci and his wife Rosa in 1930 in Turin in Via Principessa Clotilde 6/A. Today the small workshop still produces and sells its chocolate products. The company, founded as a confectionery and pastry shop, bases its production on the quality and authenticity of its products.
In the fifties Bruno Croci, the current owner, begins working alongside his father. Thanks to what he learnt from his father, Bruno is able to follow in the family tradition. After a number of years, Bruno Croci decides to focus exclusively on the production of pralines and chocolate Easter eggs.
Currently, Federica and Guido Croci, grandchildren of the founder, work in the company. They are continuing in the family tradition by putting into practice the lessons handed down by their father and grandfather in the continuous search for quality and authenticity, as well as finding new ways to combine chocolate with spices such as cinnamon, chilli pepper, curry, tandoori, ginger and turmeric.
All the products of “Cioccolateria Croci” do not contain vegetable fats other than cocoa butter. Even the praline fillings do not contain vegetable fats, except for cocoa butter, not even cream or butter, as they are made with sugar and glucose syrup. When hazelnuts are required in the recipe, only the Tonda Gentile hazelnut from the Langhe region is used, purchased whole and toasted.
The uniqueness of the Croci chocolates is immediately appreciated: the fragrance of the chocolate and of all the fillings heightens the pleasure even before tasting them, thanks to the care taken in producing every single chocolate. All the production phases are carried out manually and the methods used have remained the same since the beginning of the XX century, as handed down by Gualtiero Croci, in order to obtain the same quality.