Collection: Other Brands

Alternating layers of Gianduja and lightly salted pistachio in a classic chocolate bar.

Garbagna cherries macerated in local Piedmont Grappa, then dipped in high quality dark chocolate. An alcoholic, liquid, chocolate experience like no other. (May contain cherry stone!)

Thick chocolate-dipped cantucci. The ultimate indulgence and delicious served with coffee, or after dinner with Il Santo or brandy.

Pure milk chocolate bar studded with whole Piedmont hazelnuts.

A white chocolate and almond filling, surrounded by milk Gianduja chocolate made from Piedmont hazelnuts.

Pure dark chocolate (56%) bar with whole Piedmont hazelnuts.

White chocolate bar with salted pistachios, hazelnuts and almonds.

Garbagna cherries macerated in local Piedmont Grappa, then dipped in high quality milk chocolate. An alcoholic,liquid, chocolate experience like no other. (May contain cherry stone!)

Toasted almonds and hazelnuts in crispy meringue. Hand-wrapped in pairs in signature tissue paper.

Chocolate-covered pressed fig 'salami' scented with orange peel and with a generous dash of rum.

Toasted almonds and hazelnuts in crispy meringue. Hand-wrapped in pairs in signature tissue paper.

Venchi’s signature cigar is filled with their worldfamous nougatine. The crunchy centre contains crushed caramelised Piedmont hazelnuts and is covered in two layers of Venchi chocolate.

The milk chocolate filling also contains candied Sicilian orange peel for a real zesty hit, and the cigar is covered in two layers of Venchi chocolate.

The dark-chocolate lover’s cigar. An extra dark chocolate filling is covered with two layers of Venchi chocolate.

If you can't decide between a white, milk or dark chocolate drunken cherry, why not have them all?

Garbagna cherries macerated in local Piedmont Grappa, then dipped in high quality white chocolate. An alcoholic, liquid, chocolate experience like no other. (May contain cherry stone!)

Toasted almonds and hazelnuts in crispy meringue. Hand-wrapped in pairs in signature tissue paper.

Rich pistachio chocolate shells hide a delicious, sweet and savoury pistachio cream inside.

In the north of Madagascar, the plantation of cocoa is surrounded by tamarind trees which give the beans their unique fruity flavour. Very sour a high cocoa content, this chocolate reveals a certain bitterness and fruity, citrus notes.

Babbi turn to the dark side, as their signature waferini has their traditional vanilla cream filling replaced by the most luxurious dark chocolate cream for a real taste of refinement.

Made with wild nacional arriba cocoa. Soft and delicate, with notes of jasmine and orange.

A rich blend of natural aromas and flavours. Produced with Marcona almonds and milk chocolate 46% cocoa.

12 Soft Hazelnut and Almond Pralines Made With Milk Chocolate 36% Cocoa and Hazelnuts or Almonds.

A gift box with an assortment of nine 'Chocoviar' 'mini-pralines'. Three dark chocolate (75%), three milk chocolate and three créme brûlée.

The chocolate for fans of intensity. Uniquely rounded notes with a warm cocoa taste and flavours of black pepper, nutmeg and cinnamon.

Toasted notes of caramel blend with acidic red fruits and hints of olive.

Organic Perú - Organic Dark Chocolate 65% Cocoa.

Next to the Caribbean Sea, we find the Best plantations of Trinitario Cocoa from Dominican Republic.

12 soft pralines, made with dark chocolate 56% cocoa and freshly roasted hazelnuts.

Smooth, creamy, intense and aromatic. Made with 100% natural ingredients.

Perfect chocolate treat, a mix of some of Venchi's best pick and mix chocolates.

Milk or dark chocolate shells with a creamy and sweet hazelnut filling.

Rich dark chocolate shells enclose a soft cocoa cream filling enriched with the fresh citrus flavour of orange.

Intense shells of 70% dark chocolate with a soft filling of 70% dark chocolate cream.

Venchi gift box with 13 assorted pralines.

Hazelnut creamy spread.

Beautifully wrapped, thin waferini layers filled with fine Pistachio cream and coated with white chocolate.

Precious 'Cioccodelizia' powder to make cups of classic traditional thick Italian hot chocolate.

Milk and dark chocolates filled with zabiaone, the decadent Italian dessert.

Milk and Dark Chocolate Hearts

Pistachio creamy spread.

Chocolate creamy spread.

'Cioccodelizia' powder to make extra dark hot chocolate.