Gianduia or gianduja (Italian: [dʒanˈduːja];[1] Piedmontese: giandoja, Piedmontese: [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.
 Gianduja bars | |
| Type | Chocolate |
|---|---|
| Place of origin | Italy |
| Region or state | Turin, Piedmont |
| Main ingredients | Chocolate paste, hazelnut paste |
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 normal chocolate, except for the fact that it is significantly softer due to the presence of hazelnut oil,[3] which is liquid at room temperature unlike cocoa butter. However, like conventional chocolate, gianduja is usually tempered.[4]
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.
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.[5] 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.[6] 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.[7] It is also known that, in 1852, Turin-based chocolate manufacturer Caffarel invented gianduiotto, which is a small ingot-shaped gianduja.[8]
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.
