Take a seat, I’ll tell you a story.

Or rather, a new story, the one about the new Flavour Tutù, the chocolate and hazelnut spread created by maître chocolatier Cecilia Rabassi.

The star of this product is the Tonda Gentile Trilobata hazelnut — also known as Nocciola delle Langhe — which, combined with cocoa and sugar, gives life to Tutù. It is a delicate cream, velvety on the palate, with a lingering taste… addictive!

Yes, you read that right: hazelnut, cocoa, and sugar—just three ingredients for a truly unique taste explosion. There is no added vegetable fat or hydrogenated fats, just cocoa butter, an ingredient naturally present in cocoa that gives our Tutù a velvety texture with a clean flavour—that really does taste of cocoa and hazelnuts!

Its taste is so unique that it can be enjoyed on its own – in spoonfuls, we dare say – but also on a slice of toasted bread, a rusk or as a filling for delicious treats.

If you are a chocolate lover, you must know the interpreter of Tutù, Cecilia Rabassi. She is the world’s first female maître chocolatier, a title that defines her extraordinary ability to create chocolate. She starts by selecting cocoa beans, which she personally does by visiting plantations all over the world, from Madagascar to South America.

Many recognitions have characterised the maître chocolatier’s career. One of the most significant was in 2007 when Cecilia Tessieri Rabassi was appointed ‘Cavaliere al merito della Repubblica Italiana’ (Knight of Merit of the Italian Republic), an honour reserved only for the best ambassadors of Made in Italy in the world.

In 2008, she was awarded the prestigious ‘Dino Villani’ prize by the Accademia della Cucina Italiana for promoting an outstanding traditional product of the Italian cuisine. In 2021, she received the London Chocolate Academy’s first President’s Award. A prestigious award was given for her revolutionary influence in the cocoa and chocolate world over the past 30 years. An award that highlights the extraordinary impact and innovation she brought to the chocolate industry, strengthening her position as a leading figure on the international scene.

“The creation of chocolate is like a dance. 

Every movement must be perfect and perfection is only achieved by trial and error, with sacrifice, perseverance and passion.”