Gianduja (chocolate)

Gianduia or gianduja (Italian: [dʒanˈduːja];[1] Piedmontese: giandoja [dʒaŋˈdʊja]) is a homogeneous blend of chocolate with 30% hazelnut paste, invented in Turin during Napoleon's regency (1796–1814). It can be consumed in the form of bars or as a filling for chocolates. Chocolate spreads are also notably made from gianduja.

Gianduia
Gianduja bars
TypeChocolate
Place of originItaly
Region or stateTurin, Piedmont
Main ingredientsChocolate paste, hazelnut paste

Gianduja is made in both plain and milk versions. It may also contain other nuts, such as almond.[2] As a bar, gianduja resembles to regular chocolate, excepting the fact that it is significantly softer due to the presence of hazelnut oil.[3]

History

The Continental System, imposed by Napoleon in 1806, prevented British goods from entering European ports under French control, putting a strain on cocoa supplies.[4] A chocolatier in Turin named Michele Prochet extended the little chocolate he had by mixing it with hazelnuts from the Langhe hills south of Turin.[5] From a base of gianduja, Turin-based chocolate manufacturer Caffarel invented gianduiotto in 1852.[6]

It takes its name from Gianduja, a Carnival and marionette character who represents the archetypal Piedmontese, natives of the Italian region where hazelnut confectionery is common.

See also

References
  1. "Focus on Gianduia, Part 1.5: Orthography and Pronunciation – DallasFood". dallasfood.org.
  2. Beckett, Steve T. (2011). "Gianduja chocolate". Industrial Chocolate Manufacture and Use. John Wiley & Sons. ISBN 9781444357554.
  3. Medrich, Alice (2015). Pure Dessert: True Flavors, Inspiring Ingredients, and Simple Recipes. Artisan Books. p. 157. ISBN 9781579656850. gianduja resembles a bar of chocolate. It is softer to the tooth than a plain chocolate bar (because of the oil from the hazelnuts)
  4. Elena Kostioukovitch (2009) Why Italians Love to Talk About Food p.95, Farrar, Straus and Giroux, ISBN 978-0374289942
  5. "Turin's chocolatiers" (Feb 2013) Gourmet Traveller Magazine
  6. "Caffarel – Finest Chocolate and the Best Hazelnuts". Caffarel.
  7. The History of Nutella Archived 2015-09-12 at the Wayback Machine
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