THE DANIELI EGG

Danieli on the Green is an Italian chocolate shop, in the oldest sense of the word. A cioccolateria: a place where chocolate is the whole point, made and given with the care the tradition demands.

Every Easter, we make our eggs the way Italian chocolate shops always have. Thick-shelled. Hand-filled with a selection you won't find anywhere else. Hand-wrapped in tissue and ribbon, just waiting to be undone.

That tradition has a story. And it begins, as so many Italian stories do, in Turin.

BEHIND EVERY EGG LIES A STORY

As the story goes, in 1725 a widow named Giambone on Via Roma in Turin began filling empty eggshells with melted chocolate. She was not the first to think of it — but she was the first to sell it, and Turin was the right city at the right moment.

Turin had been in love with chocolate for over a century. The House of Savoy had introduced cacao to the city in the 1600s, and by the time Giambone opened her doors, the streets were already lined with cioccolaterie. In Turin, chocolate had its own street. Its own guilds. Its own language.

The hollow egg came later. Turin perfected it in the 1920s: the shell cast in two halves, the whole thing wrapped and given. And inside — la sorpresa. The surprise.

Every Easter, we continue to make ours the same way.

THE FULL STORY →
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