Gianduja (chocolate)

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Gianduia
File:Nougat stange aus jeibmann 150dpi.jpg
Gianduja bars
Origin
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

References

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  4. Elena Kostioukovitch (2009) Why Italians Love to Talk About Food p.95, Farrar, Straus and Giroux, ISBN 978-0374289942
  5. "Turin's chocolatiers" (Feb 2013) Gourmet Traveller Magazine
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  7. The History of Nutella Archived 2015-09-12 at the Wayback Machine

Template:Nut confections


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