Chocolate

The Italian chocolate-making tradition started in Turin...

where some 350 kilos of chocolate a day were already being produced in the 17th century, partly for local consumption and partly for exportation throughout Europe.
In the 17th and particularly the 18th century, the ritual of hot chocolate was highly fashionable at Court and in the homes of the aristocracy, but it was in the 19th century that the “cicôlaté” (master chocolatiers) began creating an infinite variety of chocolates and pralines, cocoa creams and chocolate cakes.

 



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GUSTO IN QUOTA ESTATE 2017
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