Gianduia or gianduja is a sweet chocolate spread containing about 30% hazelnut paste, invented in Turin during Napoleon's regency (1799–1814)
When Napoleon blockaded the Atlantic, Italy ceased to be the world’s chocolate epicenter due to a severely diminished supply of cacao from the New World, and, thus, the era of French domination of chocolate was born. Piedmontese chocolatiers, trying to survive with what trickle of cacao they could get, became inventive and started adding the Tonda Gentile della Langa hazelnuts during the grinding process. Thus, Gianduja was born and, today, is arguably Italy’s most unique and recognizable chocolate tradition. With its current popularity, there are countless producers of Gianduja. Guido Gobino is considered to be the best, and still uses the now protected and uber-expensive Langhese hazelnuts.
single 3kg piece