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The origins of Gianduja (pronounced jan-DOO-yah) go back to 1861 when after rationing of Cocoa during the turbulent years following the Napoleonic wars, a cash-strapped Italian government increased import taxes on certain goods including cocoa beans, threatening the livelihoods of many Italian chocolatiers. Ever resourceful, artisans from the Piemonte region, led by Pier Paul Caffarel, began to try recipes with a higher proportion of local ingredients, including the famous Piemontese hazelnuts IGP and, realizing it was the perfect match, Gianduia was born!
The Dark Chocolate Gianduiotti Bag from Caffarel contains individually wrapped Dark Gianduiotto chocolates made by combining high-quality cocoa from Ecuador and Ghana and 28% Piemontese hazelnuts. The Dark Chocolate Gianduiotto is unique in its soft, creamy texture and aroma, thanks to the traditional extrusion method that Caffarel continues to use today.
Enjoy anytime for a sweet taste of Italy on the go, or give as a unique gift.