The origins of Gianduja chocolate date back to 1806 and its invention is attributed to the master chocolatiers of Turin, who were trying to find a way to reduce the chocolate content of the chocolates they made. At the end of the 18th century, Napoleon Bonaparte had blocked imports and the price of cocoa had rocketed. As a result, some chocolate makers tried replacing part of the cocoa with hazelnut cream: the hazelnuts used were of the “tonda gentile delle Langhe” variety. The result was spectacular: an intense but delicate flavour which satisfied even the most refined palates.
elegant black cardboard box - 260 g
40% Nocciola Piemontese IGP, brown sugar, Chuao cocoa beans (Venezuela), cocoa butter.
This product won the INTERNATIONAL CHOCOLATE AWARD in its category, in 2018 and 2019