Venchi Chocolate 140 YEARS OF EXPERTISE IN CHOCOLATE MAKING We began a long time ago, in 1878 in fact, with Silviano Venchi, a 20-year-old from Turin who loved chocolate so much he spent all his savings on two bronze cauldrons and began to experiment, first in his apartment, then in a small place on Via degli Artisti in Borgo Vanchiglia, in Turin, in the Piedmont region in Italy. These experiments were so successful that after some years came Nougatine, a chocolate with chopped, caramelized Piedmont Hazelnuts then coated in extra-dark chocolate and the first Venchi store, “the most elegant chocolate shop in Piedmont”. Today, there is no longer the royal coat of arms on the packaging, but the passion, meticulous care and courage to experiment remain. And so it was that all of our imaginatively named chocolates were created: our Chocoviar, Truffles, Gianduiotti, Cremini, Bars, Suprema spread, Gelato, and Gourmet eggs. All delicious made so delicious to make you "look at the bright side of life". With more than 140 years of history, today we feature, more than 350 chocolate recipes and 90 gelato flavors, we’re found in more than 70 countries in key cities like London, Hong Kong, Dubai and New York where our store on 861 Broadway features a chocolate fountain. We are turning “Made in Italy” into “Experienced like in Italy”, gives a try you will love us! VENCHI CHOCOLATE ICONIC PRODUCTS CREMINO A perfectly square shape, with three layers of different types of chocolate. The Venchi Cremino expresses its heritage in full, together with creative innovation in perfect Italian style. The traditional recipe from 1878 is available in extra-dark, pistachio or Venezuelan chocolate versions. GIANDUJOTTO Celebrated all over the world, with cult status in Italy, it has the typical shape of an upside-down boat and an intense aroma of toasted hazelnuts. The Venchi Giandujotto 1878 is the epitome of Piedmont tradition, remaining faithful to its original recipe and owing its extraordinary taste to 32% Piedmont hazelnuts. CHOCOVIAR A crisp Cuor di Cacao shell coated with Chocaviar 75% granules encases the softness of the cocoa center. Whether 75% Cuor di Cacao, Crème Brûlée, Crème Cacao and Crème Pistachio, every flavor has a center with a different consistency. NOUGATINE With a recipe that has not changed since 1905, chopped and caramelized Piedmont Hazelnuts are wrapped in a layer of pure dark chocolate. The renowned Italian novelist Salgari loved to savor Nougatine while recounting his mysterious adventures at literary gatherings in Turin.