Master artisans from all over the country come to the Turin event, a city linked to chocolate for four centuries. It was in the mid-16th century when a Savoy offered citizens a cup of sweet cocoa to celebrate the transfer of the ducal capital from Chambéry to Turin. That created a fondness that, at the time, only a certain social class could afford. Practically a century passed until the first commercialization license was granted and another until the arrival of solid chocolate. Another century later, it is from the British blockade with the consequent scarcity of cocoa when, spurred by meager reserves and the desire not to do without chocolate, someone came up with the idea of mixing the scarce cocoa existing with hazelnut paste. This is the origin of the guianduiotto, a ingot-shaped bonbon wrapped in gold paper that has become an important piece of the treasure that Turin accumulates for all sweet tooths.
The activities, demonstrations and tastings by those who produce chocolate and cocoa-related specialties will extend, as usual, throughout the historic center. Piazza San Vittorio and its surroundings will once again become complicit meeting places to make the motto of the 2027 edition a reality: “Chocolate amazes me.” For the first time, the festival features a guest country, Belgium, one of the world's leading chocolate exporters; however, Italy surpasses it in confectionery production and stands out for its traditional hazelnut chocolate.
The advice to enjoy it to the fullest is, whenever possible, to go in the mornings since fewer people gather at those hours and, in addition to tasting the sweets, it is feasible to converse with the artisans. Afternoons are optimal for trying bicerin, a hot drink made from chocolate, coffee, and cream arranged in layers that should not be mixed when drinking it. The original recipe remains under the custody of Caffè al Bicerin, one of Turin's historic establishments where the Royal Snack is served, a Savoy tradition that included hot chocolate or bicerin accompanied by an assortment of sweets for dipping.