An exclusive recipe enclosing two centuries of chocolate traditions: a gianduia chocolate truffle enriched with select Piedmont hazelnuts in pieces.
Gianduia Truffle seduces the palate from the first bite, with its perfect balance between the creaminess and sweetness of gianduja chocolate and the pleasant crunchiness of the hazelnut pieces. The bitter cocoa powder, with its intense flavor, adds a final touch of elegance and taste to this truly unique praline, created for the most demanding chocolate lovers. Ideal for every sweet break, it is the perfect pairing for a good cup of Italian espresso.
THE INVENTION OF THE GIANDUIA CHOCOLATE
The first chocolate with hazelnuts was made in Turin, Italy in 1806. Due to Napoleon's blockade, cocoa seeds were very hard to find: some pastry chefs in Turin decided to compensate the lack of cocoa by adding delicious hazelnuts from the Langhe area to their chocolate. This is how a true masterpiece of the Italian pastry art was invented. Today we all know it by the name of Gianduja, from Piedmont's Carnival mask.
Ingredients: milk and hazelnuts gianduia chocolate 56% (sugar, HAZELNUTS 25%, cocoa butter, whole MILK powder, cocoa mass; emulsifier: SOYA lecithin - cocoa minimum 26,6%.), HAZELNUTS (Piedmont Hazelnut 23%, hazelnut paste), cocoa powder, sugar.
THE TIMELESS TASTE OF HAZELNUTS IMMERSED IN FINE GIANDUIA CHOCOLATE