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Antonio Carluccio, Priscilla Carluccio

Diavolillo

Appears in

Carluccio's Complete Italian Food

Carluccio's Complete Italian Food

By Antonio Carluccio and Priscilla Carluccio

Published 1997

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See Peperoncino

Traditional Chocolate Packaging.

How Chocolate is Made

At the Peyrano chocolate factory in Turin, the raw dried cocoa beans are picked over and then toasted over olive wood. The toasted beans are then milled between huge rotating cylindrical stones and the resulting chocolate liquor is chilled to produce solid blocks of raw chocolate.

This is then subjected to a long series of further refining and blending processes, mixing in sugar and other flavourings, including Piedmontese hazelnuts when making the gianduiotti shown.

The chocolate is poured by hand into the classic moulds and, when set, wrapped and packed-again by hand.

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