Gianduja (chocolate)
Confection made of chocolate and hazelnut / From Wikipedia, the free encyclopedia
Gianduia or gianduja (Italian: [dʒanˈduːja];[1] Piedmontese: giandoja, Piedmontese: [dʒaŋˈdʊja]) is a homogeneous blend of chocolate with 30% hazelnut paste, invented in Turin during Napoleon's regency (1796–1814). It can be consumed in the form of bars or as a filling for chocolates.
Type | Chocolate |
---|---|
Place of origin | Italy |
Region or state | Turin, Piedmont |
Main ingredients | Chocolate paste, hazelnut paste |
Gianduja is chocolate stretched with hazelnut butter. Similarly to standard chocolate, it is made in both plain and milk versions. It may also contain other nuts, such as almond.[2] As a bar, gianduja resembles normal chocolate, except for the fact that it is significantly softer due to the presence of hazelnut oil,[3] which is liquid at room temperature unlike cocoa butter. However, like conventional chocolate, gianduja is usually tempered.[4]
Chocolate hazelnut spreads are also notably inspired from gianduja. They tend to use, however, other ingredients, typically cocoa powder and vegetable oils rather than cocoa butter-based chocolate.