GUIDO
"Passion is my guide"
Guido Castagna and chocolate: this is the story of a passion and a method based on a concept, respect. Which is respect for the raw material, for the processing and the workers (starting from the growers in the countries of origin) and for the end customers. Since 2001, the year the first laboratory opened, Guido Castagna has been producing his chocolate by purchasing the best cocoa in the world, from the Criollo, Trinitario and Arriba Nacional Forastero families, which he chooses by personally visiting the producing cooperatives. Once they arrive in the laboratory, the cocoa beans rest for three months, after which they are selected and the purest ones are processed at low temperatures so that they preserve their aromatic charge. The tempered and block-shaped chocolate then matures for six months at a controlled temperature. With this natural method that respects the rhythm of the aromas, a fabulous gianduiotto is produced, born from the union of cocoa with the Piedmont PGI hazelnut, but also the bars, spreadable creams, cremini and gianduia truffles, offered in the crunchy versions , amaretto and maraschino.
A laboratory made of people
“Our laboratory is like a workshop, where everyone gives their contribution, learns, grows and contributes to keeping the values we believe in alive. A unique team that believes in the wonder of chocolate, made according to natural principles."
The principles of our chocolate
Chocolate Team
Since we were born in 2001, our team has always grown, staying together every year throughout the year. The passion for chocolate has no seasons
Unique team
We don't like barriers and subdivisions. Even though everyone has their own basic role, we all help each other where it is most needed. There are no secrets when you want to learn and everyone has the right to grow by discovering their passions.
Winning couple
Even behind a great chocolate... there is always a great woman! Here her name is Cristina. If we only followed our passion we would certainly be good, but without its organization and control we would never have become an efficient production laboratory. In other words, the heart and the mind.
the Ambient
Every now and then taking a break to have a snack together or even just have a chat can lighten the workload. Chocolate will be better if the person making it is happy!
Cocoa guides us
The times of our work are dictated by cocoa. It is he who decides when to release the best aromas of him. We just need to know how to listen and seize the right moment to start with production. At that point the magic starts.
Passion and hard head
How many times have we tried and tasted to find the best tasting compromise. How many times in all these years have we made mistakes, encountered difficulties and obstacles. How many things we had to invent to get what we wanted. In the end our effort was recognized.
“The words of a group of friends who have always been close to us during our journey”.
