Domori Gianduiotti, Casket of Italian Classic Gianduiotto Chocolates, 200 Grams / 7.05 Ounces

Product Information

Gianduja is chocolate stretched with hazelnut butter. Similarly to standard chocolate, it is made in both plain and milk versions. It may also contain other nuts, such as almond. [2] As a bar, gianduja resembles regular chocolate, excepting the fact that it is significantly softer due to the presence of hazelnut oil. [3] According to tradition, the idea of mixing hazelnut pieces to standard chocolate originated during Napoleon’s reign, when importing cocoa from South America was extremely expensive; therefore, local producers started incorporating bits of roasted hazelnuts, which are locally grown and easy to come by in Piedmont, to chocolate, to make the final product more affordable. The Gianduiotto chocolate is made with a chocolate and hazelnut paste, the gianduja paste, and is wrapped in aluminum foil to improve its preservation. Gianduiotti are produced from a paste of sugar, cocoa and hazelnut Tonda Gentile delle Langhe. The official "birth" of gianduiotti was in 1852 in Turin, by Pierre Paul Caffarel and Michele Prochet, the first to completely grind hazelnuts into a paste before adding them to the cocoa and sugar mix. [1]

Turin's chocolatiers" (Feb 2013) Gourmet Traveller Magazine". Archived from the original on 2020-04-11 . Retrieved 2014-05-26. Originally named “givù”, which in Piedmontese dialect translates as “small delicacy”, gianduiotto changed its name in 1867 following a Carnival celebration, during which an actor dressed as “Gianduja”, a mask in the Italian Commedia dell'Arte that represents the archetypal Piedmontese, started distributing the newly created chocolate to the crowd. Gianduiotto is made from a unique combination of sugar, cocoa, cocoa butter and the hazelnut Tonda Gentile delle Langhe, a type of hazelnut with IGP status (PGI –Protected Geographical Indication), produced in the Langhe area of Piedmont. 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 on the tooth than a plain chocolate bar (because of the oil from the hazelnuts)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. 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.

The gianduiotto ( IPA: [dʒanduˈjɔtto]; Piedmontese: giandojòt [dʒaŋdʊˈjɔt]) is chocolate originally from Piedmont, in northern Italy. Gianduiotti are shaped like ingots and individually wrapped in a (usually) gold- or silver-colored foil cover. It is a specialty of Turin, and takes its name from gianduja, the preparation of chocolate and hazelnut used for gianduiotti and other sweets (including Nutella and bicerin di gianduiotto). This preparation itself is named after Gianduja, a mask in commedia dell'arte, a type of Italian theater, that represents the archetypal Piedmontese. Indeed, Gianduja's hat inspired the shape of the gianduiotto. Chocolate hazelnut spreads are also notably inspired from gianduja. They tend to use, however, other ingredients, typically cocoa powder and vegetable oils rather than cocoa butter-based chocolate. Gianduiotto is closely associated with Piedmont and Turin, where it was invented in 1865 by Michele Prochet, who came up with the idea of completely grinding hazelnuts to a paste before adding them to a cocoa and sugar mix. Later, he perfected the recipe with Ernesto Alberto Caffarel, the owner of a chocolate-manufacturing company, Caffarel, which is still famous today for the production of Gianduiotti. Caffarel also gave Gianduiotto its famous upturned boat shape. 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] It is unclear when gianduja bars were made for the first time. However, Kohler is generally credited for the addition of (whole) hazelnuts to chocolate bars in 1830. [6] And it is also known that, in 1852, Turin-based chocolate manufacturer Caffarel invented gianduiotto, which is a small ingot-shaped gianduja. [7]The Gianduiotto or Giandujotto is a typical Italian chocolate from Piedmont immediately recognizable by its famous upturned boat shape. Elena Kostioukovitch (2009) Why Italians Love to Talk About Food p.95, Farrar, Straus and Giroux, ISBN 978-0374289942 In Piedmontese, the Gianduiotto chocolate is called Giandojòt – international phonetic alphabet [ʤandʊ’jɔt], – and it is one of the traditional agri-food products recognized by law by the Ministry for agricultural food and forestry policies. The idea of mixing hazelnut pieces to "standard" chocolates is said to have arisen during Napoleon's reign, when importing cocoa from South America became difficult. With "raw" cocoa's high prices, local producers started incorporating bits of roasted hazelnuts (which were locally grown and readily available in Piedmont) to make the final product more affordable.