Craft guide
ORBISCHOCOLATIERS IN TURIN7 stores · curated ORBIS register
Turin / Galleria Subalpina / Online
Baratti & Milano has operated as a café-confectioner in Turin's Galleria Subalpina since 1858. The house is known for its gianduiotti and cremini chocolates, still sold today in the same belle-époque jewel-box tins.
Best for Cremini and gianduiotti in belle-époque boxes.
Turin / Online
Founded in 1997 by Gianluca Franzoni, who began studying Venezuela's rare Criollo cacao in 1994; the Turin house still mills its own beans in-house for single-origin bars like Chuao and Porcelana.
Best for Criollo single-origin chocolate.
Domori was founded in 1997 by Gianluca Franzoni, an economics graduate who had traveled to Venezuela in 1993 and became captivated by cacao growing there. Starting in 1994, he began working directly with growers and research centers to study and preserve Criollo, the rarest and most delicate of the world's cacao varieties, largely abandoned by industrial chocolate makers in favor of higher-yielding, more disease-resistant beans. That project became the foundation of the company: Domori sources and mills its own cacao rather than buying processed couverture, handling selection, fermentation oversight, roasting, and conching in-house from its base in Turin. Its flagship line is a set of single-origin, single-plantation bars built around named Criollo sources — Chuao, Porcelana, Guasare, and Canoabo among them — each sold at a stated cacao percentage rather than blended into a house style. Beyond bars, the company makes pralines, gift sets, cacao nibs, spreads, and baking chocolate, and runs tasting courses and chocolatier training at its Turin operation. It is structured as an Italian Benefit Company, formalizing sustainability and grower-relationship commitments alongside its commercial activity.
Via Maria Vittoria 27/C, 10123 Torino, Italy / Turin / Italy
Giaveno lab from 2002/2003; 2009 Gambero Rosso top prize for extruded-and-cut gianduiotto (quarto tipo) with >40% Nocciola Piemonte IGP (Italian Gourmet; Maestri del Gusto).
Best for Gianduiotti rich in Piedmont hazelnuts from Guido Castagna’s Giaveno lab.
Turin / Online
Turin chocolatier founded 1964 by Giuseppe Gobino as a gianduja workshop; his son Guido created the bite-sized Tourinot in 1995 and the Cremino al Sale (Ligurian olive oil, Cervia sea salt), named world's best praline by London's Academy of Chocolate in 2008.
Best for Giandujotti and Turin chocolate craft.
Guido Gobino traces to 1964, when Giuseppe Gobino founded the 'Laboratorio Artigianale del Giandujotto' in Turin, dedicated to the traditional Piedmontese hazelnut-and-cocoa specialty gianduja. His son Guido took the craft further: in 1995 he reworked the classic boat-shaped giandujotto into a smaller, single-bite version called the Tourinot, which became the product most associated with the brand internationally. Guido Gobino also developed the Cremino al Sale, a savory-sweet layered chocolate made with Ligurian Taggiasca olive oil and Cervia sea salt, which London's Academy of Chocolate named the world's best praline in 2008. The company operates a shop and factory-visit program in Turin.
Corso Moncalieri 47, 10133 Torino, Italy / Turin / Italy
Founded 1915 by Lucia Peyrano; original Corso Moncalieri shop/lab still packs boxes by hand (official about; MuseoTorino).
Best for Hand-packed chocolates from Peyrano’s original Turin shop and laboratory.
Via Sacchi 42, 10125 Torino, Italy / Turin / Italy
Opened 1915 by Gustavo Pfatisch; Locale Storico d’Italia in Pietro Fenoglio’s Via Sacchi 42 Liberty building with basement chocolate workshop (official history; Turismo Torino).
Best for Locale Storico d’Italia in Pietro Fenoglio’s Via Sacchi 42 Liberty building with basement chocolate workshop.
Turin / Online
Turin chocolate house founded in 1878 by 20-year-old Silviano Venchi, who began experimenting with chocolate after buying two bronze cauldrons; Nougatine became an early signature.
Best for Gianduiotti and chocolate gift tins.
Silviano Venchi, a Turin confectioner's apprentice, founded his chocolate house in 1878 in the city that is Italian chocolate's capital — Turin invented gianduja, the hazelnut-chocolate blend born of cocoa shortages and Piedmont's exceptional hazelnuts, and Venchi has made it ever since. The house's Cuor di Cacao chocolates, gianduiotti in their gold foil, and chocolate-hazelnut spreads descend directly from that tradition, produced at scale without abandoning Piedmontese sourcing for the nuts. Modern Venchi stores added gelato counters whose chocolate flavors — particularly the pure dark sorbets and gianduja — rank among Italy's best chain-made gelato. The Turin stores are the origin point. Buy gianduiotti as the canonical purchase: the little gold ingots are the taste of Turin codified, and a box travels well enough to serve as Italy's most reliable edible souvenir.
The gelato counters serve the chocolate flavors as the kitchen intends them; try the pure dark sorbet beside a gianduja scoop for the house's two poles at once.
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