D. Barbero

Classic Barbero chocolate intertwines with whole hazelnuts sourced from Piedmont, resulting in a chocolate that encapsulates the rich essence of th...

Barbero's milk chocolate boasts an impressive cocoa content of 45%, delivering a unique aroma and taste experience.

The Rubatà breadsticks represent a beloved Piemontese delicacy, elevated by a coating of extra dark chocolate.

Indulge in this timeless winter delight! Hand-cut and candied 100% untreated Italian lemon peels from Calabria, enveloped in extra dark chocolate.

Indulge in this timeless winter delight! Meticulously hand-cut and candied 100% untreated Italian orange peels from Calabria, lovingly enveloped in...

The classic Barbero chocolate harmonises with whole hazelnuts from Piedmont, yielding a chocolate that encapsulates the distinctive flavour of the ...

Gianduiotti, a Piedmontese delicacy crafted from a luscious Gianduia cream, undergoes a Barbero transformation of the traditional recipe. With an e...

Nougat with almonds.

Nougat with Piedmont hazelnuts.

Nougat with pistachios.

Blending traditional Barbero chocolate with whole hazelnuts from Piedmont produces a chocolate that captures the essence of the Asti region: full-b...

A specialist gift tin with a sophisticated and vintage design, filled with a comprehensive array of chocolates, nougats, truffles and pralines.

A classic Piedmontese extra dark chocolate, crafted exclusively from hazelnuts sourced in Piedmont.

An authentic Piedmontese gianduja chocolate, exclusively crafted from Piedmont hazelnuts.

After creating nougat using a traditional recipe, it is encased in a chocolate shell infused with rum cream, honey and sultana raisins to preserve ...

Experience a distinctive aroma and flavour with Barbero's salted caramel blonde chocolate.

Artisanally crafted torrone nougat with hand-selected Piedmont hazelnuts, prepared to an authentic recipe dating back to 1883.

A classic crumbly white hazelnut nougat, elevated with the addition of a luxurious extra dark chocolate coating.