Where to find the best chocolate in Milan
For Milan's chocoholics, whether it is Christmas, Valentine's Day or Easter, any excuse will do to pop into one of these sweet boutiques.
An army of nut-cracking squirrels, fantastic gardens where everything is edible, and a giant waterfall of pure chocolate. Willy Wonka certainly knew his craft, but Milan prefers quiet elegance: an understated boutique of obsidian-black pralines over Tim Burton’s riot of colour, and gold-leaf-dusted gianduiotti rather than eccentric Oompa Loompa creations. We cannot promise a dip in a chocolate river, but Milan’s master chocolatiers offer alternatives just as indulgent. Here is our selection of the best chocolate shops in Milan.
Gay Odin
Via S. Giovanni sul Muro, 19
Just off Piazza Castello, Gay Odin’s vintage lettering reads “fabbrica di cioccolato” (chocolate factory), exactly what the window display suggests. It is hard to resist stepping inside, drawn by the rich chocolate scent drifting right onto the street. Their specialties? La Foresta, a delightful flaked dark or milk chocolate morsel, velvety spreads in several flavours, and a thick, decadent chocolate liqueur.
Neuhaus
Via San Vittore, 6
Neuhaus Maître Chocolatier is the ideal spot to enjoy Belgian chocolate of the highest quality. Opened in 1991, the Milan branch is a refined space presenting an extensive selection of all-natural treats. The star attraction remains the praline, invented in 1912 by pharmacist Jean Neuhaus to disguise the bitter taste of medicine. Here you will find 96 varieties, alongside bespoke gift boxes and luxury collections of handcrafted sweets, ideal for someone special.
Cioccolateria belga Charlotte Dusart
Via Bartolomeo Eustachi, 47
Between Città Studi and Corso Buenos Aires, Charlotte Dusart’s workshop turns out romantic works of art every day: fine Belgian chocolate bars in geometric shapes, tempting bites of candied fruit, cocoa powder, gianduja cream and nuts, and handcrafted, hand-painted pralines. The chocolate takes up to three days to craft, with every recipe tuned for balanced flavours. Built on high-quality and, where possible, local ingredients, the shop also features a range of vegan chocolates.
Farage Cioccolato
Via Alessandro Manzoni, 41
Farage Cioccolato offers everything Alice might wish for in Wonderland: fragrant teas, teacups and pots, jams, spreads, pralines and citrus-scented chocolate bars, all wrapped in shades of pink, white and gold. Brazil, Ghana, Madagascar and Venezuela supply the cocoa for master chocolatier Lina Farage. From mendiants with berries, hazelnuts and coffee to delicate pralines and the “Rosa di Brera” line, created as a tribute to Milan’s Pinacoteca, choosing just one treat is impossible.
Guido Gobino
Corso Magenta, 36
Guido Gobino welcomes visitors on Corso Magenta with his charming chocolate jewellery shop, matched by a sister outpost on Corso Garibaldi. The Gobino artisans, now joined by young Pietro Gobino, work with an extended team that keeps innovating. Every detail is meticulously handled, from the raw ingredients and production to the China-red botanical packaging depicting the “gianduja tree”. Just as impressive is the craft behind the seasonal collections, featuring special chocolates, eggs, bars and crunchy bites for Valentine’s Day, International Women’s Day, Easter and other celebrations.
Ernst Knam
Via Augusto Anfossi, 10
Known as the television ‘king of chocolate’, Ernst Knam shakes up confectionery with unusual pairings influenced by fashion, design, architecture and art. Capers and cinnamon, Sarawak black pepper and pumpkin seeds are just a few of the unexpected flavours he folds into chocolate. Deeply committed to seasonal produce, the pastry chef does not stop at chocolate: his repertoire includes cakes (led by his celebrated three-chocolate mousse), pastries, dragées, biscuits and savoury bites.
Solbiati Cioccolato
Laboratorio nel cortile interno, Via Ruggiero Settimo, 4
Born from the passion of Simona Solbiati, Solbiati Cioccolato mirrors its founder’s deep expertise. For Simona, every praline should spark a small emotion, telling its own story from balanced flavours to artisan craft. Here, chocolates are made the traditional way through a painstaking production process using only fine ingredients worked entirely by hand, creating sweets that please the eye as much as the palate.
Romanengo 1780
Via Caminadella, 23
Italy’s oldest confectionery, founded in Genoa in 1780, opened just over a year ago on Via Caminadella in the historic centre. It spans three spaces: a café, a spice shop and a confectioner’s. The confectioner’s leads into a vintage world of sweet creations: chocolates of every kind, spreads, bars, fondants, dark chocolate-dipped candied fruit and sugar-coated almonds. For festive seasons like Easter, expect chocolate eggs and animal figurines, sugar eggs filled with chocolates and assorted miniature eggs.
