Chocolate in Turin
A long family tradition
The best cocoa beans
Innovative production techniques
Our products are the fruit of a long family tradition, a constant study of the best and most innovative production techniques and the uncompromising selection of the best fruits the earth offers us.
The selection of cocoa beans, made with passion toward a fruit capable of stimulating the senses and generating emotions, helps us to make each of the cocoa varieties used express the highest quality.
At this stage we select the best cocoa beans in the world, directly from farmers. We analyze each incoming shipment to ensure the best quality cocoa and check for defects.
This stage of production is done at the right times and at regulated temperatures to bring out the flavors of the cocoa beans that distinguish Sorrisi chocolate; after roasting, the cocoa beans are turned into cocoa cranes of various sizes.
Expert maitre chocolatiers prepare recipes by adding milk powder (to obtain milk chocolate) and Piedmont hazelnut paste (for gianduia) to the cocoa paste, selecting and mixing in varying proportions depending on the recipe and the type of chocolate to be obtained: milk, white, dark, ruby or gianduia.
During tempering, the chocolate is brought to the correct temperature; this step is essential for the cocoa butter to solidify into the stable crystalline form, to achieve the glossy appearance, correct splitting and excellent shelf life.
The entire chocolate line is lovingly hand-decorated with high-quality ingredients such as the fruits of our land: IGP Piedmont hazelnuts.
All products are taken out of the molds by hand as was once done, and this step ensures visual quality control of each individual product
Our manual packaging lines enable the production of high-quality, certified and environmentally sustainable flexible packaging.
Products are stored in temperature- and humidity-controlled warehouses so as not to alter the organoleptic characteristics of the products, powered, like all production, by our photovoltaic system.