Chocolate with gianduia, melts creamy in the mouth and is a real classic that those with a sweet tooth regularly treat themselves as a small moment of pleasure. Most certainly know that Gianduia is made from IGP hazelnuts : The nuts are first roasted and then finely ground. Then the chocolatier mixes the hazelnut flour with sugar, fat, chocolate, milk powder and possibly vanilla and kneads it into a mass. The ratio between hazelnuts and other ingredients ultimately not only determines the taste, but also the consistency of the mass , which can be very creamy, but also a bit firmer. In our shop you will also find various variants and modifications, for example as small pralines, as layered nougat or in the form of bars. Or have you already tried pistachio nougat?
Gianduia, the delicate pleasure
So if you've always been a lover and would like to test something new, you've come to the right place. Incidentally, nougat was originally invented in Turin, Italy. When the tax authorities of that time demanded ever higher tariffs on the chocolate mass, the resourceful chocolatiers began to stretch the chocolate with ground hazelnuts in order to save on taxes. This chocolate substitute soon found huge sales, especially at the Turin court, and so nougat began its triumphant advance around the world . In Italy nougat is called gianduia or gianduja.
Gianduia or Gianduja?
The term is legally protected: only if the specialty has been processed in the Turin area, it can be called Gianduia. Even if the processing is the same: if it was made outside the region, it is written Gianduja with J. Since both are delicious, you can find both here on this page.
Chocolate with gianduia, melts creamy in the mouth and is a real classic that those with a sweet tooth regularly treat themselves as a small moment of pleasure. Most certainly know that Gianduia...
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Chocolate with Gianduia
Chocolate with gianduia, melts creamy in the mouth and is a real classic that those with a sweet tooth regularly treat themselves as a small moment of pleasure. Most certainly know that Gianduia is made from IGP hazelnuts : The nuts are first roasted and then finely ground. Then the chocolatier mixes the hazelnut flour with sugar, fat, chocolate, milk powder and possibly vanilla and kneads it into a mass. The ratio between hazelnuts and other ingredients ultimately not only determines the taste, but also the consistency of the mass , which can be very creamy, but also a bit firmer. In our shop you will also find various variants and modifications, for example as small pralines, as layered nougat or in the form of bars. Or have you already tried pistachio nougat?
Gianduia, the delicate pleasure
So if you've always been a lover and would like to test something new, you've come to the right place. Incidentally, nougat was originally invented in Turin, Italy. When the tax authorities of that time demanded ever higher tariffs on the chocolate mass, the resourceful chocolatiers began to stretch the chocolate with ground hazelnuts in order to save on taxes. This chocolate substitute soon found huge sales, especially at the Turin court, and so nougat began its triumphant advance around the world . In Italy nougat is called gianduia or gianduja.
Gianduia or Gianduja?
The term is legally protected: only if the specialty has been processed in the Turin area, it can be called Gianduia. Even if the processing is the same: if it was made outside the region, it is written Gianduja with J. Since both are delicious, you can find both here on this page.
