They say Turin’s chocolate is the best in Italy and it has a long history:
“By the late 18th century (about 150 years after Cortes had introduced chocolate to Spain in 1528) Turin was an international chocolate capital, thanks to trade relations between the ruling House of Savoy and the Spanish court. Turin's chocolate producers exported 750 pounds a day to Austria, Switzerland, Germany and France, according to Sandro Doglio's "Il Dizionario di Gastronomia del Piemonte" ("The Dictionary of Piedmont Gastronomy," Daumerie, 1995). Swiss chocolate-makers came to Turin to learn their trade.”
Peyrano-Pfatish and Gobino, the two most famous chocolatiers in town. Peyrano and Gobino chocolates are available online (at peyrano.com and Gobino from the New York-based www.gustiamo.com).
“… the one that says Turin to the rest of Italy — is the foil-wrapped mini-ingot called giandujotto. Biting into one isn't like eating any other kind of chocolate. The flavor of roasted hazelnuts comes through every bite, with the fruity high notes of fine Central American chocolate in the city's best. The depth of the hazelnuts balances the fruit of the chocolate, and anchors an experience that with the vinification of chocolate has become all too ethereal.”
http://www.nytimes.com/2006/02/15/dining/15turin.html?pagewanted=1&_r=1
I only visited one chocolatier: Peyrano. It has an amazing store full of exquisite delicacies, and of course hand-made unique chocolate objects, such us comb, perfume bottle and chocolate necklace. Speaking of food art, this is surely a place to wander.
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