Peyrano

About

The philosophy is to exercise a function of " guarding tradition by inserting innovative elements " while respecting craftsmanship. The laboratory in Corso Moncalieri 47, which occupies an area of ​​approximately 1000 square meters in the center of the city of Turin, was profoundly renovated in 2021 and remains the company's production center. All the processes of Peyrano chocolate start from the selection of the cocoa beans that the Master Chocolatier Marco Giovine processes in the following phases: roasting, grinding and elimination of the peel, mixing the different varieties of cocoa with sugar, refining, conching, coating and packaging. The attention to detail and the craftsmanship of the product are two cornerstones of the Peyrano philosophy. The different types of packages are prepared and wrapped manually with meticulous precision and elegance while the team dedicated to research and development constantly studies new recipes, to add to the always present traditional ones.

At a glance

• Typical visit: about 1 hour 30 minutes