Domori Gianduiotti, Casket of Italian Classic Gianduiotto Chocolates, 200 Grams / 7.05 Ounces

Product Information

Gianduiotto chocolate is made from a paste of cocoa mixed with premium hazelnuts. A.Giordano Torino

The secret of the craft, says Nobili, lies in the firm and rapid movement of the wrists and hands to scoop up the paste before it solidifies, smooth it over with spatulas and give it final cut with a butter knife to achieve the prism-like shape. As a consequence, pastry makers in Turin decided to switch to something a little closer to home – the hazelnuts that grew in abundance in the surrounding lush hills. The Gianduiotto chocolate is made with a chocolate and hazelnut paste, the gianduja paste, and is wrapped in aluminum foil to improve its preservation. In Piedmontese, the Gianduiotto chocolate is called Giandojòt – international phonetic alphabet [ʤandʊ’jɔt], – and it is one of the traditional agri-food products recognized by law by the Ministry for agricultural food and forestry policies.Davide Appendino, another top Turin chocolatier, uses a wide array of top quality biological cacao beans to make pistachio, coffee, white chocolate, dark chocolate and sugar free gianduiotti sold in colorful wraps. Initially called givù (or stubs,) gianduiotto became famous when the general public apparently got their first real taste as the treats were handed out during Turin’s 1865 carnival celebrations by an actor dressed as Gianduja.

The most savory artisan gianduiotti are those with the highest percentage, usually between 25 and 40%, of hazelnuts. They’re Piedmont’s gold, absolutely the best in the world,” he adds, before explaining that the hazelnuts are priced at €16 per kilogram versus €10 per kilogram for high quality cocoa. A six-times gold medal winner at the International Chocolate Awards, an independent competition recognizing excellence in fine chocolate making, Giuinott comes in a glossy copper-colored wrap.Gianduiotto is now a specific chocolate type alongside dark, white, and milk chocolate,” says Castagna. Turin's love for chocolate runs so deep it's no wonder locals found a way to blend it with their coffee. The city is home to il bicerin, a velvety beverage made from hot chocolate, espresso and whipped cream. It is said to be have been invented in 1763 at a shop by the same name. It's best to enjoy a nice cup of bicerin after you've taken a stroll through Via Roma and the nearby Turin Cathedral ( Duomo di Torino). Rich in aromatic oil, they blend perfectly with, and exalt the flavor of the cocoa butter, creating a tender, voluptuous and creamy concoction. For those who prefer their chocolate in a Nutella-style spread, gianduiotto has its own version, “crema spalmabile di Gianduja,” with a slightly granular texture that tastes wonderful on bread.