Italian chocolate and Ferrero Rocher.

After the war, Italy before the great job not only a physical building, but food production and disrupted by conflict. In Northwest Italy Piedmont Pietro Ferrero in 1946 decided that the future owner of chocolate. Dear John, with his brother in the laboratory has kickshaw Alba. To facilitate the development of the first mass GIANDUJA. Chocolate gift only as rare or special treatment. Add mixture of chocolate and hazelnut that is so early and often known as the "nutella.

Since the beginning of 1950, Michelle Ferrero, Peter's children are presumably characteristic of the field of production. Depending on the global acceptance of nutella (a saying sold beans) and children Ferrero chocolate candy tic-???. Twenty years in this product is very popular in Europe and is known throughout the world. End 1960 and early 1970, Tic-Tac, was in the United States. Shortly after, production techniques that has been created, the factory in Germany, Italy and France. Tic-Tac is the most sold in the U.S. breath mint Ferrero Rocher fast new high-end chocolate and other popular products. Better known in Europe also Mon. Cheri Ferrero ?? the chest and see the products of coffee, but is expected to win the world quickly.

As the chocolate is in the 16th century after reports in Spain and Mexico in a new world leader. 16. Century in Europe and the rich because of hot drink and privileges. Today in Torino (Turin), Piedmont festival in a position to offer this prestigious product and consumer. "Vittorio Veneto market visitors have everything chocolate. A cup of hot chocolate and a spoon of deportation often think of all the milk to taste. When solid chocolate together in late 18th century, the combination of the new open world feel. Such as the current local favorite is a mixture of Piedmont hazelnut paste and chocolate.

It is a 'manufacture of chocolate in Turin, and if you have a candy shop, factory or your family is beautiful and sensual. Gelato (ice increases), Alpine (optional liqueur), Kiss ( "kiss" the nuts and chocolate) savoy cake (Turin's cool cake, very rich), and creative chef, and roast veal with the sauce ???? GLOBE. able to satisfy even the most unbearable Rakasa chocolate. ensure that the acquisition "ChocoPass" Tourism and Local Delicacies from multiple locations.

Chocolate events in many wine shops and restaurants where visitors can learn how to pair wine and chocolate. Bitter chocolate mixed with delicious local Barolo. Milk, dark chocolate taste and any special fri. Children really healthier red vintages. Gourmets love and for the life of Piedmont, modern Shangri-La.

by Henrik Koudahl