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
Type	Chocolate
Place of origin	Italy
Region or state	Turin, Piedmont
Main ingredients	Chocolate paste, hazelnut paste
Media: Gianduia

Gianduja 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]

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

• Nutella, which was originally called Pasta Gianduja[7]
• Gianduja (fr.wikibooks)
• Crema gianduia (it.Wikipedia)

References

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