There was no way that we could not include this traditional flavor from Turin! Following the inspiration and example of Guido Gobino, the great chocolate manufacturer from Turin, (his Tourinots are legendary), we have chosen the best Tonda Gentile Trilobata hazelnuts (it is essential that they are freshly roasted!) and the delicate power of Venezuelan chocolate for a marriage of true love. Here again cream is an intruder we do not want, like any other ingredient that is not milk, hazelnuts, chocolate and sugar. Enjoy it with our whipped cream and a Battifollo cookie, or pair it with nougat for a masterful combination.

I matrimoni d'amore secondo Grom
I matrimoni d'amore secondo Grom
Gianduja
I matrimoni d'amore secondo Grom
Torroncino
I matrimoni d'amore secondo Grom
Vaniglia
Ingredienti

CHOCOLATE "OCUMARE" - VENEZUELA
Always researching for the best ingredients, we believe that the ideal place for cacao is Venezuela: here, in the northern state of Aragua, we collaborate with Gian Luca Franzoni and Domori to look for the best lots of the Criollo bean variety (clones 61, 66 and 67), appreciated for giving an incredible feeling of strength and persistence, moderate acidity and complex aromas of fig jam, baking bread and dried fruit.
This fantastic cacao variety, fermented and then dried in the sun, has the peculiarity of containing only 20-25 beans per pod (the cacao tree fruit) of 1.4 grams average weight. The lower yields, smaller size of the bean and considerable more complex cultivation, however, gives us that rare combination of strength and elegance, which is the unique prerogative the Ocumare chocolate.

TONDA GENTILE TRILOBATA HAZELNUT
This hazelnut cultivar owns the PGI (protected geographical indication) certification, a testament to his superior quality. Regulations allow for a production of no more than 3,400 kilos per hectare, and govern the environmental conditions in which the "Hazelnut of Piedmont" or "Piedmont Hazelnut" is cultivated: i.e. in hazelnut groves of local tradition geared to guaranteeing the specific quality characteristics of the end product. The "Hazelnut of Piedmont" or "Piedmont Hazelnut" must meet the following product characteristics: rather irregular sizes, measuring mainly from 17 to 21 mm; shell of medium thickness, medium nut-brown color, not too shiny, with diffused fibers at the top and numerous, though not very evident, grooves; a compact and crunchy texture; extremely refined and persistent flavors.
Grom