Notes on chocolate: Italy’s finest bar — theguardian.com

If forensics were ever to dust for fingerprints in Selfridges, mine would be all over the La Molina XXL slabs of gianduia. Every time I go in, I pick them up and look longingly, but at a penny off £19 for quarter of a kilo, they stay there. Gianduia was an early foray into fine chocolate. Almost every southern Italian dining room has a glass bowl filled with an assortment of caramelline and cioccolatini. The gianduia - distinctive in gold foil jacket and triangular prism shape - were the top prize and not really meant for the children. But I beelined for them: soft, yielding, barely solid and probably the most satisfying mouth feel you’ll get in a chocolate. In the hot summer heat you had seconds to open the wrapper and get them into your mouth.

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