For the third year in a row, Marco Colzani’s chocolate hazelnut spread took first place at Compagnia del Cioccolato’s Tavoletta d’Oro chocolate competition! Now in its 23rd edition, the Tavoletta d’Oro (“golden tablet” in English) is like the Oscars of chocolate in Italy. This year, Marco’s 100% Ecuadorian chocolate also came out on top. Plus, his Sao Tomè 78% was a finalist in the “Fondente monorigine” category.
Marco’s chocolate hazelnut spread once again won best “crema spalmabile”, besting 150 entries and 15 finalists. Crema spalmabile, or “sweet spread” in English, is a quintessentially Italian specialty. Compagnia del Cioccolato President Gilberto Mora says the judges are especially thorough in this category. Consequently, they are extremely confident with their decision.
The best ingredients make the best chocolate hazelnut spread
When Marco Colzani took to the stage to accept his award, he called up his (and our!) hazelnut buddy Giorgio from Terra Delle Nocciole to share the spotlight. You can’t make an award-winning product without first-class raw materials. Accordingly, it’s the people behind those outstanding ingredients that matter most.
Terra delle nocciole’s Tonda Gentile Trilobata hazelnuts grow in Alta Langa, an area historically renowned for hazelnut production in Piedmont. Alongside these exquisite hazelnuts, the only other ingredients are cacao from a cooperative of farmers in Venezuela, and 100% Italian beet sugar. Yep, Marco’s spread is actually vegan too. You don’t need any dairy, emulsifiers, or other oils to make a perfect chocolate hazelnut spread. The best chocolate, hazelnuts, and sugar in Italy are enough.
Marco is an enologist by training. Consequently, he brings a winemakers’ sensibility to flavor and balance in all his creations. This attention to raw materials and their provenance is what really sets him apart. One taste of his nocciole, pistachio, almond spread, forest fruit jam, or any of his fruit nectars and you’ll be convinced: Marco is a flavor genius.