The story
Guido Gobino stands as a definitive testament to Turin's storied chocolate tradition. This celebrated laboratory showcases the meticulous craftsmanship behind the city's most revered sweets, where every detail—from the selection of hazelnuts to the precision of the conching process—is perfected. As creator *Cosa mangiamo oggi?* noted while documenting the production process, the dedication poured into these confections results in nothing short of "pure happiness."
The shop’s offerings reflect generations of expertise, anchored by Piedmontese classics that demand the highest quality ingredients. Visitors can explore a range of standout pieces, including the iconic gianduiotto, the Tourinot, and the cremino. For chocolate enthusiasts seeking an authentic glimpse into the artistry behind Turin’s finest confections, Guido Gobino delivers both an exceptional product and the rich history that defines it.
Synthesised by AI from every creator’s review. First reviewed 2025.
Most-loved dishes
AI summary of what 3 dish mentions say about the food
Reviewers rave about Guido Gobino’s silky Cremino, a masterclass in Italian confectionery. The overall vibe is one of refined, joyful indulgence in every bite.
“This is how the cremino is born: two layers of gianduia and one layer of dark chocolate inside. It's a classic, and I personally go crazy for these. The layers are perfectly balanced, and the texture is smooth and creamy. It's a must-try.”
What creators say
1 creator has covered Guido Gobino. Most active: Cosa mangiamo oggi?
Guido Gobino is a top-tier chocolate laboratory in Turin, where every detail from hazelnut selection to conching is perfected, producing iconic gianduiotti, tourinot, and cremini that are pure happiness.
Dishes mentioned
Gianduiotto
This is the gianduiotto, weighing 10 grams. It's not just any gianduiotto — it's made with the finest hazelnuts and chocolate, crafted with precision. The texture is smooth and melts in your mouth, a perfect balance of cocoa and hazelnut. I'd say it's a masterpiece of Italian confectionery.
Tourinot
This is the tourinot, weighing 5 grams. It's a reinterpretation of the Savoy tradition of Pasticceria Mignon, and it's wonderful to eat in one bite. The flavors are intense and refined, a tiny burst of happiness. I personally love the white one with almond, orange, and salt — it's incredible.
Cremino
This is how the cremino is born: two layers of gianduia and one layer of dark chocolate inside. It's a classic, and I personally go crazy for these. The layers are perfectly balanced, and the texture is smooth and creamy. It's a must-try.
