Davide has a passion for confectionery in his blood: his family is a pastry chef, and he grew up – every child's dream – in the historic Pasticceria Dell'Agnese in Borgo Vittoria in Turin, where his grandfather started the business in 1946. It is here that his passion for chocolate was born, as well as his curiosity for a product that needs to be studied, explored and researched.
Since 2010, Davide Appendino has dedicated himself to the world of cocoa, starting to produce chocolate in his laboratory in Borgo Vittoria, according to the “bean to bar” method, from the bean to the bar: he chooses the raw material (selecting the best origins year after year), works the cocoa beans in stone, and preserves the purity of their taste, using only two ingredients: cocoa and raw cane sugar.
The highest expression of this path are his single-origin bars, a sensory journey through the main cocoa-producing countries. Dominican Republic, Ecuador, Bolivia, India, Madagascar: 75% cocoa selected from the best regions of each country. Among Davide Appendino's single-origins there is also room for those who prefer the taste of milk chocolate, with a bar with 30% cocoa from Venezuela.
The new store is located in Via Cavour 13 a Turin.
In his chocolate boutique there is space not only for his single-origin bars, but also for all the other products handcrafted in his laboratory: pralines, chocolates, gianduiotti, cremini, candied fruit covered in dark chocolate. There is also, among other products, the gianduiotto Venezuela with cane sugar, winner of the bronze medal 2018 at the world finals of the International Chocolate Award.
Awarded the plaque of Master of Taste in the 2021-2022 edition
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