Hazelnut and Dark Chocolate Dragées

In the Pistocchi workshop, extraordinary artisan creations have been made for over 30 years. Here's how the Hazelnut and Dark Chocolate Dragées come to life

Hazelnut and Dark Chocolate Dragées

Here, in their Florentine workshop, for thirty years now Claudio and his sister Claudia have been carrying forward, with great passion and professionalism, creations where chocolate is the star. It was indeed in Florence that the Pistocchi family's pastry art was born, with their chocolate cakes as true specialities, along with cremini and dragées. The three-chocolate and fruit cakes. But as with all their cakes, they continue to be entirely handmade. Over the years, the quality of the product has, if anything, grown even further. Because today the market offers 87 types of dark chocolate to choose from, selecting those best suited to their needs. Today, the workshop's creations are not just chocolate, but also a gluten free line of biscuits. The two siblings artisanally create true taste experiences every day using only the finest ingredients: these Dragées are wonderful sweets with raisins, bitter almond, sea salt and finest milk chocolate, small delights for great pleasures. The Hazelnut and Dark Chocolate Dragées. A "bassinato" (that is, a chocolate confection) handcrafted with high-quality Piedmont hazelnuts, without using waxes or alcohol to give it shine. Wonderful sweets, small delights for great pleasures. The Dragées are prepared in four delicious variants: raisin, bitter almond, milk chocolate and a pinch of sea salt, Yrgalem Coffee Dragées, Hazelnut Dragées, Pistachio Dragées all waiting to be discovered! Thanks to their dedication, great passion and professionalism, their Dragées and their Cakes are recognised and awarded multiple international prizes. Also for 2017, the Florentine chocolate workshop TortaPistocchi. At the World finals of the International Chocolate Awards in London, they were awarded three major prizes: gold for the raisin, milk chocolate, bitter almond and sea salt dragées, and a silver medal for the pistachio, white chocolate, orange powder and sea salt dragées, already world gold in 2016.