CAFFAREL' GIANDUIOTTO (image from the factory)

Thanks to the skill necessary to form the individual chocolates without any resort to moulds, each Caffarel Gianduiotto is a work of art in its own right. Once upon a time, the entire operation was carried out by hand, using a pastry bag. Nowadays, it is carried out using a special machine – designed and created by Caffarel technicians – which transforms the manual procedure into a simple mechanical movement.