This Caffarel chocolate is available by special order only. Simply tell us the quantity you desire, and we will take care of the rest.

Best before: December 2026.

Ah… there it is. The milk chocolate first, sweet, round, almost creamy, melting without the need to hold back. Then the hazelnut: a small, clean crunch, and the toasted taste that rises, warm, deep, slightly sweet. I’m already smiling. I’m sitting on a bench in a narrow street in Turin, late afternoon light falling on the cobblestones, someone laughing nearby. Everything settles down. The hazelnut flavor lingers long after the last bite, and I know I’m going to unwrap a second one. One just doesn’t count.

The chocolate melts, the hazelnut crunches, and all of a sudden, the world slows down: shoulders drop, a smile arrives on its own, and for a few seconds there is nothing but this bite.

It is four o'clock, somewhere in Piedmont. It is the time for the merenda, that sacred break where you stop, where you unwrap a little chocolate without ceremony, where someone says "go on, just one" and no one can resist. A coffee on the counter, voices mingling, the rustle of paper. Nothing has happened yet, but the day is already better.

This chocolate bears the name of Caffarel, a house founded in 1826 in Piedmont, land of hazelnuts and gianduja. Nearly two centuries of working with cocoa and marrying the sweetness of milk chocolate with the whole, toasted hazelnut that crunches under the tooth. The Piemonte Classico was born from this encounter: a smooth gianduja that coats a real hazelnut, without artifice.

You don’t buy this snack to fill a cupboard. You buy it to rediscover the four o'clock break, the little gesture that does you good, this chocolate pulled from a coat pocket on a freezing day. You buy it to treat yourself.

And here, in Canada, on a rushed morning, a never-ending commute, an office that is too quiet, you only need to unfold the paper: for a few seconds, you are seated somewhere at the foot of the Alps, a steaming coffee within reach.

 Why our customers love it

• Gianduja milk chocolate coating real whole hazelnuts
• A Piedmontese house that has been working with chocolate since 1826
• An individual snack of 48 x 33g, easy to slip into a bag or a coat
• Presented in a display box: practical for the counter, home, or office
• Gluten-free, according to Caffarel
• Perfect with an espresso, an afternoon break, or a little case of the blues
• And the best excuse to stop for five minutes

The chocolate leaves our warehouse in perfect condition. Once the package is handed over to the carrier, we cannot control where it is left or at what temperature. We therefore cannot be held responsible if the chocolate has melted upon delivery. During the hot season, ordering is at your own risk.