Gianduja (chocolate)

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

Gianduja or gianduia (Italian: [dʒanˈduːja])[1] is a sweet chocolate spread containing about 30% hazelnut paste, invented in Turin during Napoléon's regency (1796–1814), when the Mediterranean was under a blockade by the British. [2] 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.[3] Based on Gianduia, Turin based chocolate manufacturer Caffarel invented Gianduiotto in 1852.[4] It takes its name from Gianduja, a Carnival and marionette character who represents the archetypal Piedmontese, a native of the Italian region where hazelnut confectionery is common.

See also

References

  1. Focus on Gianduia, Part 1.5: Orthography and Pronunciation
  2. Elena Kostioukovitch (2009) Why Italians Love to Talk About Food p.95, Farrar, Straus and Giroux, ISBN 978-0374289942
  3. "Turin's chocolatiers" (Feb 2013) Gourmet Traveller Magazine
  4. Caffarel History (1852)
  5. The History of Nutella