Why Italy's 'king of chocolate' is so delicious

LTC Eugene Chu
..."Gianduiera Ambra Nobili, 32, has been making A. Giordano's gianduiotti ever since she graduated from a local pastry academy.
"It's a chocolate of prestige, I've always loved it," says Nobili. "I'm filled with joy when after a hard day's work, cutting and shaping 48 kilograms of gianduiotti with another gianduiera, I finally see how perfect and beautiful they look, and how I'm constantly improving."
The secret of the craft, says Nobili, lies in the firm and rapid movement of the wrists and hands to scoop up the paste before it solidifies, smooth it over with spatulas and give it final cut with a butter knife to achieve the prism-like shape."...