A sweet and warm Easter is coming with the best artisan chocolate from Piedmont. You can choose among the traditional Easter eggs with milk or dark chocolate, or even the nice small Eggs in a funny packaging filled with cocoa cream.

The Venchi history began in 1800 in Piedmont, thanks to Silvano Venchi’s chocolate passion, who started to produce cakes and chocolate at 16 years old in his small shop in Cuneo. His shop became the most popular patisserie in town quickly, appreciated for its ingredients quality and ability to show its production like jewels. A real “chocolate boutique”. The company was born officially in 1878, same year of the launch of the popular Gianduiotto with a minimum of 32% oh hazelnuts from Piedmont.

How to taste Venchi artisan chocolate? 

Combined with Andalusian Sherry Don Zoilo by Williams & amp; Hunter , obtained from the vinification of only grapes of the Pedro Ximénez vine, which after having reached perfect ripeness and an optimal sugar level, are left to dry in the sun for about fifteen days. Once the sugar concentration is further increased, the grapes ferment in oak barrels: the resulting must is then subjected to a double fortification. As per tradition, the winery follows the Soleras method for aging, which in the case of Sherry Pedro Ximénez Don Zoilo 12 Years Old, lasts for twelve years. Perfect for warming up the conversation after dinner.