Majani is Italy's oldest chocolate house, predating the country of Italy itself. In 1865 they created the Cremino, the layered hazelnut praline that defined a category, every cremino made since owes something to this recipe. The Tortellino di Chocolato remains hand-finished in Bologna using methods unchanged for generations. This is not a chocolate brand with a long history; it is the history, still being written.

Caffarel is credited with inventing the praline as the world knows it, and gianduia, the smooth hazelnut-chocolate paste born from a 19th-century cocoa shortage that turned restriction into Italy's most recognisable flavour. The Gianduia Assortito is the brand's signature expression: each piece a small act of Piedmontese precision, made the way it was made when it was first invented.

Domori works almost exclusively in Criollo cacao, the rarest variety in the world, accounting for roughly 0.01% of global cocoa production. Most chocolate makers never touch it; Domori built their entire house around it, sourcing single-origin beans and controlling the process from plantation to bar. The Anthology line is the result: chocolate made the way a winemaker treats a single vineyard.