It all began back in 1826 in the workshop of Paul Caffarel in Torino, Italy when the house embarked on a pioneering and unique adventure becoming the first chocolate house to bring together the succulent savors of chocolate and hazelnut, creating the now celebrated gianduia. Still today the house uses only the finest Italian hazelnuts that are rigorously selected, gathered and roasted with the best cocoa beans offering to the gourmets of this world a unique experience of fine velvety chocolate with an authentic taste. Still today the house’s chocolates are handcrafted in the Torino region.
For nearly 200 years now Caffarel has remained faithful to its craft way of making its chocolate, The recipes are something akin to state secrets and all begin with exceptional ingredients. For the hazelnuts for example only the hazelnut AOP (Protected Designation of Origin) of the Piedmont of which Torino or Turin is the capital is used. This is a unique hazelnut with powerful aromatic and gustatory features and it has a characteristic round shape.
The house sources its cocoa in Ecuador which offers up a delicate and aromatic chocolate and in Ghana whose chocolate is marked by strength and intensity. The house of Caffarel is one of the rare chocolate houses that is capable of making its own chocolate from cocoa beans. And the house has the experienced craftsmen and women who can identify the finest ingredients and blend them together.
Caffarel chocolate is offered up in a variety of forms: bars, spreads and beautifully boxed chocolates. Caffarel chocolates frequent the royal houses of Europe and are marked by their elegant gold packaging. Today Caffarel is the premium brand of the Lindt & Sprüngli group. Since January, the house of Mc and Co, specialized in seasonal chocolates (like Easter, Valentine’s Day) has brought them onto the French market where they have been nothing short of a success story.
©Trish Valicenti for The Gourmet Gazette
Categories: Gourmet Fare