Gianduja (chocolate)
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Gianduja bars
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Origin | |
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Place of origin | Italy |
Region or state | Turin, Piedmont |
Details | |
Type | Chocolate |
Main ingredient(s) | Chocolate paste, hazelnut paste |
Gianduia or gianduja (Italian: [dʒanˈduːja];[1] Piedmontese: giandoja [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. Chocolate spreads are also notably made from gianduja.
Gianduja is made in both plain and milk versions. It may also contain other nuts, such as almond.[2] As a bar, gianduja resembles regular chocolate, excepting the fact that it is significantly softer due to the presence of hazelnut oil.[3]
History
The Continental System, imposed by Napoleon in 1806, prevented British goods from entering European ports under French control, putting a strain on cocoa supplies.[4] 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.[5] From a base of gianduja, Turin-based chocolate manufacturer Caffarel invented gianduiotto in 1852.[6]
It takes its name from Gianduja, a Carnival and marionette character who represents the archetypal Piedmontese, natives of the Italian region where hazelnut confectionery is common.
See also
- Nutella, which was originally called Pasta Gianduja[7]
- Gianduja (fr.wikibooks)
- Crema gianduia (it.Wikipedia)
References
- ↑ Lua error in package.lua at line 80: module 'strict' not found.
- ↑ Lua error in package.lua at line 80: module 'strict' not found.
- ↑ Lua error in package.lua at line 80: module 'strict' not found.
- ↑ Elena Kostioukovitch (2009) Why Italians Love to Talk About Food p.95, Farrar, Straus and Giroux, ISBN 978-0374289942
- ↑ "Turin's chocolatiers" (Feb 2013) Gourmet Traveller Magazine
- ↑ Lua error in package.lua at line 80: module 'strict' not found.
- ↑ The History of Nutella Archived 2015-09-12 at the Wayback Machine
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