Aroma, taste, colour. Barbero chocolate is surprising in every aspect.

GLUTEN FREE.

After producing nougat according to the old recipe, it is put into a chocolate shell with rum cream, honey and sultana raisins to maintain humidity.

The typical Piedmontese gianduja chocolate, obtained only from Piedmont hazelnuts.
A real taste explosion!

The typical Piedmontese gianduja chocolate, obtained only from Piedmont hazelnuts.
A real taste explosion!

Aroma, taste, colour. Barbero chocolate is surprising in every aspect.

GLUTEN FREE.

The traditional Barbero chocolate meets whole hazelnuts from Piedmont: the result is a chocolate which contains all the flavour of the Asti area, a full flavour, intense, round. This chocolate contain a high percentage of hazelnuts.

Milk chocolate with high percentage of cocoa 45%
Aroma, taste, colour. Barbero chocolate is surprising in every aspect.

GLUTEN FREE.

The traditional Barbero chocolate meets whole hazelnuts from Piedmont: the result is a chocolate which contains all the flavour of the Asti area, a full flavour, intense, round. This chocolate contain a high percentage of hazelnuts.

The gianduiotti are a Piedmontese speciality made with a soft Gianduia cream. Barbero revisits the traditional recipe with a higher concentration of Piedmont hazelnut and cocoa, thus giving a taste more intense and aromatic.

The traditional Barbero chocolate meets whole hazelnuts from Piedmont: the result is a chocolate which contains all the flavour of the Asti area, a full flavour, intense, round. This chocolate contain a high percentage of hazelnuts.

The traditional Barbero chocolate meets whole hazelnuts from Piedmont: the result is a chocolate which contains all the flavour of the Asti area, a full flavour, intense, round. This chocolate contain a high percentage of hazelnuts.