A new recipe born from the original Giandujotto Tourinot by Guido Gobino this variety has an intense flavor thanks to the use of more than 39% of IGP hazelnuts from Piemonte. It’s softer and creamier compared to the other giandujotti. Due to its high hazelnuts content, it is hand-tempered.

Awarded 4 times in a row, from 2015 to 2018, as “Best Gianduja Chocolate in Italy” according to the “Tavoletta d’Oro”: Prize given every year by the Compagnia del Cioccolato to the best chocolates in the country. Moreover,in 2017, the Maximo 39 won the “Silver Chocolate Award” given by the Academy of Chocolate.

The Maximo 39 is only available seasonally from October to March.

Ingredients: PGI Piedmont HAZELNUT, sugar, cocoa mass, cocoa powder, cocoa butter. "Gluten-free". It may contain traces of ALMOND, MILK, and SOY.