What Guido Gobino is known for

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.

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.