Notre chocolatier dans le New York Times
Guido Gobino, notre chocolatier turinois, a eu les faveurs du New-York Times. L’article est visible ici.
Morceaux choisis :
« Mr. Gobino travels the world to sell his products: just before the Olympics, he was promoting his chocolate in Japan. He pays attention to the international single-origin chocolate craze, though he thinks the future will return to blends of beans as supplies of fine cacao grow short. Unlike the city’s other chocolate-makers, he makes his own couverture for filled chocolates and high-quality bars, which requires the addition of cocoa butter and refining, in expensive machines, as chocolate for giandujotti does not. Besides giandujotti, his signature products include « amarissimi, » disks of bitter chocolate mixed with ground cocoa nibs, and nubs of chocolate-coated ginger.
In giandujotti, Mr. Gobino made his name with the milkless, mini-sized « Tourinot, » which has probably the fruitiest flavors and the darkest-toasted nuts of any of the city’s elite competitors. Gobino uses only Piedmont hazelnuts, the world’s most expensive (almost all other industrial makers use Turkish hazelnuts); one of the five growers Mr. Gobino buys from is his father-in-law. »