“My secret lies in respect. Respect for cocoa. For those little beans that contain the magic. Respect for those who grow cocoa respecting people’s rights. Respect for those who, together with me, process cocoa every day and help me to create chocolate. Respect for those who work with us every day to give value to our work. Respect for my wife, without whom nothing would have been possible. And finally, respect for all those who, like me, love cocoa and they work to create one of the greatest gifts our planet can give us.”
Our way here...
2003 Story of a dream
When I discovered cocoa and its processing, it was love at first sight. From that moment everything changed, and our adventure began. Without thinking too much about ``tomorrow`` we opened our little workshop and started experimenting. Every day was a new discovery!
2005 hard work
Like all beginnings, ours too was uphill but the desire to create and give life to something new was stronger than the effort. When you pursue your passion you never feel tired and you never look at the clock and that's exactly how it was in the beginning.
2007 The first awards
While everything flowed at the speed of light, someone was starting to notice our chocolate. So here come the first awards and with them the awareness of having taken the right path and that we will never go back.
2009 the Giuinott
An important stage in our history is represented by the birth of Giuinott®. A small reinvented gianduiotto that contains an enormous amount of our work and has been a bet from the beginning. The study, trials, errors and even the invention of new machinery. All to re-create 7 grams of hazelnut and cocoa sweetness. But he did it and has been gold at the International Chocolate Awards® for many years.
2012 The Natural Method
After many years of attention to the smallest details, we have decided to give a name to our way of working and thinking about the production of chocolate. The Guido Castagna Natural Method is everything we think and do to create an ideal chocolate from the choice of beans to the final package. A sustainable chocolate, which follows the slow rhythm of nature and respects people, to release its aromas without additional processing. What was a dream has become a Method.
2018 Chocolate of the future
Today, after years of intense and methodical work, our passion is still intact and our commitment is always maximum. The force that drives us to always improve comes from the emotion we see in all of you when you taste our creations. Your emotion is the engine that drives us to always have new plans for tomorrow and to be more and more present wherever there is love for chocolate.
The story of Giuinott
How it was born and what is behind one of the most revolutionary gianduiotti ever. The invention of a new processing method to create a perfect union between PGI Piedmont hazelnuts and Cacao Chuao from Venezuela.
Area (55) is the space within our laboratory where we experiment, design and train. It is the place where the secrets of the universe of our chocolate are kept, access to which is allowed to a few. Here ideas, comparisons and sharing are born and developed. This is where our workshops take place, but it is also available for events, conferences and team building.
Buy our products
Now you can buy the products on our e-shop. Don't miss the opportunity to try our creations; from the Centogrammi bars to the Giuinotts, passing through the Spices, the Truffles and the Cremini, the Bassinati and the CQ and +55 Creams. An exclusive selection of products that will win you over. Do not wait! Visit the shop!
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