These bite-sized crunchy chocolate nougat from Davide Barbero are crumbly and sweet, with a slight vanilla flavor. The torrone dough is steamed for about 7 hours, shaped, hand-cut and cooled on marble tables for one day. They are then gilded with chunks of hazelnut Tonda Gentile IGP from Le Langhe hills in Piemonte and covered in the finest dark chocolate.
Davide Barbero is most famous for the production of artisanal torrone, a light, crumbly sweet nougat that’s been popular in Italy for thousands of years. Documents from 1838 show that Filippo Barbero, the founder, was a professional confectioner and baker cake maker at the Annuziata Church in the small town of Mombercelli d’Asti, in the Piemonte region. In 1883, the Barbero confectionary shop was officially registered. Since then, seven generations have been involved in the family’s artisanal business.
Enjoy it with an afternoon cappuccino or glass of red wine for dessert, or give as a unique culinary gift.
