We have lots of gianduja hanging around the shop for the holidays, so we thought we’d better re-introduce this amazing treat so you can get to enjoying it.
Gianduja was first invented in Turin, Italy by Paul Caffarel in 1865. By grinding hazelnuts into a paste and then adding it to chocolate and sugar, he was able to produce a creamy, nutty treat. Originally this confection was shaped into gianduiotti (below) – almost like an upturned boat – then wrapped in foil. Today though, it comes in an array of forms, including bars and spreads.
Which gianduja do we love?
From Venchi, classic gianduiotti wrapped in gold, both in small and larger sizes. They also sent us holiday Nutcracker boxes, with 10 pieces of gianduja festively bound. And finally, jars of white gianduja spread (think Nutella), with a hint of vanilla.
Amedei boasts one of the best gianduja bars we’ve ever tried, combining beautiful hazelnuts with their amazing craft chocolate. They also produce a drinking chocolate that combines finely ground hazelnuts with their 63% dark chocolate – a serious treat to sip during the cooler months.
And finally from French maker François Pralus, Barre Infernales. These beauties come in a brick style shape, and feature a hazelnut gianduja paste, studded with whole hazelnuts, all enrobed with either milk or dark chocolate. We can never get enough of either.
So there you have it. Hopefully you’re able to sit down over the holidays to savour this Italian beauty. We promise you will be hooked forever.