Monteccone CioccolatoFranco Garelli, who has a long experience as a chocolatier, is keen to work out where the contemporary chocolate world is going. He is helped in his quest by his daughter – who lives in Austria and does a different job altogether – who has the job of explaining social network dynamics to him.
His shop aims above all to be the same as ever, with classic pralines, bars and more playful creations that increase in number especially in the Easter period. The main attraction is the chocolate that makes you feel like a child again: the giandujotti and the colourful cri cri, or the Gentiltonda, a bar of Ecuador chocolate and Piedmontese tonda e gentile hazelnuts shaped like a gianduja candy, a Carnival tradition in the past. One of the latest novelties is Dubai Chocolate, filled with pistachio cream and kataifi pasta, proof of a willingness to bring a historic shop into modernity.
The production range also includes plenty of bars, chocolates and different types of pralines without sugar, and to complete the line, plain chocolate bars sweetened with erythritol and stevia, designed for people with problems of glycaemia and excess weight.
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