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.

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.

The gianduiotti are a Piedmontese speciality made with a soft Gianduia cream. Pistacchiotto, the pistachio giandujotto created by the collaboration with the Pariani firm.

For torrone lovers, but not only, the Torroncino Cream represents a alternative way to taste torrone.

A spreadable cream with an intense and round taste obtained from the best single origin cocoa coming from Ecuador, with a very high percentage of hazelnuts:50%.

For torrone lovers, but not only, the Torroncino Cream represents a alternative way to taste torrone.

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

GLUTEN FREE.

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

GLUTEN FREE.

Small tins, born from the encounter between taste and elegance, each one is dedicated to a chocolate or a praline of the Barbero production.
Metal yellow box with nocciolini (pralines filled with hazelnuts*), boeri (pralines filled with cherry and liqueur) and limoncelli (pralines filled with Sorrento limoncello cream)

The truffle are produced with Piedmont hazelnut and the best quality chocolate. Thanks to the high quality of hazelnut paste, the result is a soft praline with torrone grains inside and another with cocoa grains. The truffle is then dusted with cocoa to finish its preparation.