Da oggi inizio a svelarvi i volti di tutte le persone che si celano dietro ai nostri cioccolatini.
Ognuno di loro è una risorsa, un’intuizione, un tratto sulla strada della storia aziendale.
Difficile rendere tutto questo in poche righe. Scopriteli attraverso il loro cioccolatino preferito.
My favourite chocolate is Vernuji, a crunchy meringue covered with chocolate, a fragrant ganache with rhum agricole, all covered with a thin layer of 75% Blend. The most complex chocolate in our range, which over time continues to give me great satisfaction.
Alberto, Alessandro, Christian, Marco
Production and roasting (supervisors)
With great craftsmanship, they follow every stage of the production process, from roasting to refining, from casting to decoration, devising combinations, techniques and aesthetic balance.
Their favourite chocolates are cremini, a perfect example of balance between tradition and innovative momentum, of constant research for quality, combining creativity, taste and passion with their artisan experience.
Research & Development – since 2012
My favourite chocolate is Venezuela 70%, a chocolate behind which lies our constant quest for the best cocoa. This origin strikes us with a surprising aromatic spectrum and at the same time it is respectful of the environment and of the people who grow it. A mwonderful example of collaboration, respect and trust between different players in the supply chain, which allows me to put into practice the years of study of food sustainability. Its balance also translates on the palate: delicate but persistent, rich in floral and honey nuances that balance the stronger notes of cocoa.
Quality Control & Development – since 2012
My favourite chocolate is Crema Gianduja, the spreadable version of the combination of hazelnut and cocoa. The improvement of its recipe represented one of the first challenges of my time here: the right balance between flavour and texture, which implies a continuous technological and sensory research, was tough but rewarding to achieve.
Production planning – since 2017
My favourite chocolate is Maximo + 39: when we produce it, being able to taste it as soon as it is extruded is a real pleasure and then, every time, I find myself looking fascinated at the tempering, skilfully hand-made by our colleagues. Among our Tourinot it is the one that contains the highest percentage of hazelnut, producing it is often challenging, but I guarantee you it’s worth it!
Packaging purchasing (manager)– since 2004
My favourite chocolate is Amarissimo, one of the historic chocolates that has always been in our assortment and the first one I met. A wafer of 8 grams of 63% chocolate blend enriched with cocoanibs. The smooth texture of chocolate is interposed by the crunchiness of the nibs, the delicate flavour of chocolate is enriched by the bitterest notes of cocoa … hard to stop!
Sales (Italy) and corporate – since 2009
My favourite chocolate is the Tourinot Maximo, because it represents the right balance between smoothness and character; my story is linked to this product because the very year I joined the company, the first 10 years of the 5-gram version of Maximo were celebrated.
Mara e Mihaela
The precise and attentive minds and the skilled and meticulous hands that take care of organizing the packaging of all products and the fulfilment of orders.
Their favourite chocolates are ginger and coated rinds, of which they appreciate the contrast in texture between the thin chocolate coating and the soft plunge of artisan candied fruit, in a seductive and pleasant aromatic balance.
Retail – since 2010
My favorite products are our desserts, because they translate the elegant taste of our chocolate into a new version; in detail, the Tourinot Pomponette allows to appreciate my beloved gianduja in a fresher and more sophisticated variant.