Made with dark or milk chocolate, filled with liqueur, coffee, cream or dried fruit, i Chocolates they can really satisfy all tastes.
Chocolate, one of the most loved sweets in Italy and in the world, allows numerous combinations capable of enhancing the flavor and to make it even more irresistible. Not for nothing the Mayans and Aztecs, the first populations who dedicated themselves to the cultivation of cocoa plants, called it the food of the Gods and allowed its consumption only to the privileged classes.
Today we know that chocolate, if consumed in the right quantity, not only does not hurt, but is even useful for the body. This is why we shouldn't feel guilty while tasting the 5 best chocolates ever, ideal to satisfy all palates. Let's see what they are.
- Cuneo
At the top of our list we find the cuneesi, characterized by an intense and unmistakable rum flavor. These delicious chocolates, born in Cuneo in the XNUMXs, are made from a meringue filled with cream made with dark chocolate flavored with rum and covered with a layer of dark chocolate.
The variations of this chocolate are numerous, but among the best we cannot fail to mention the chocolates Cuneo produced byVenchi Turin company and known by the name of Cuba Rum, made with dark chocolate and Caribbean rum.
- gianduiotti
Second place is also occupied by Piedmontese chocolates; it's about gianduiotti of Turin, known in dialect with the term giandojòt and extremely characteristic not only for the taste, but also for the scent, shape and color of the paper, usually golden for the traditional version.
According to a legend, the gianduiotti would have been invented in the Napoleonic era, following the continental blockade, when cocoa was practically impossible to find. To make up for the lack of raw material, Michael Prochet he decided to replace part of the cocoa with hazelnuts, very common in Piedmont.
Today, alongside the traditional gianduiotto, we can find numerous variations, including those stuffed and those made with dark chocolate.
- Boer
The third chocolate on our list is the Boer, also known by the term preferred, characterized by a crunchy shell dark chocolate in which is enclosed a cherry dipped in a liqueur. Depending on the variants, cherry brandy, maraschino or another can be used cherry liqueur.
The origins of the Boer are not certain, but it seems they can be identified in Switzerland, at the beginning of the twentieth century, by the work of Emil Gerbeaud. Today, however, this chocolate is one specialties of Northern Italy.
- Chocolate truffle
In fourth place we find a chocolate of French origin, the chocolate truffle: delle balls of dark chocolate, eggs and butter, covered with unsweetened cocoa powder.
The origin of this delicious chocolate is traced back to the late 1800s by Louis Dofour, pastry chef from Chambery, and the Italian Nadia Maria Petrucelli.
- Kremlin
Even the last place in the top five is occupied by a chocolate of Piedmontese origin: the cremino. This two-tone square chocolate it is made with gianduia chocolate and light chocolate with lemon, coffee or almonds. Last but not least, it is certainly one of the most loved chocolates by Italians.
😍