When Napoleon blockaded the Atlantic, Italy ceased to be the world’s chocolate epicenter due to a severely diminished supply of cacao from the New World, and, thus, the era of French domination of chocolate was born. Piedmontese chocolatiers, trying to survive with what trickle of cacao they could get, became inventive and started adding the Tonda Gentile della Langa hazelnuts during the grinding process. Thus, Gianduja was born and, today, is arguably Italy’s most unique and recognizable chocolate tradition. With it’s current popularity, there are countless producers of Gianduja. Guido Gobino makes one of the best still using the now protected and uber-expensive Langhese hazelnuts. They also make a unique version with sea salt and EVOO.
- 25 PIECES gianduiotti each wrapped in gold foil. Grouped in bulk packaging. Made in Italy.
- Gianduja was first created in Turin in 1865, and the iconic blend of chocolate and hazelnuts is just as popular now as it has ever been.
- Guido Gobino giandujotto is artisanally made with the traditional extrusion method that gives every chocolate it’s unique shape.
- Made with the finest PGI Piedmont hazelnuts harvested on our own fields in the Langhe region, up on the Piedmontese tallest hills. After selecting and harvesting the hazelnuts, they are roasted directly in our production facility in Turin. This way the supply chain of this important ingredient is controlled, guaranteeing only the best hazelnuts are used.
- Guido Gobino buys cacao beans directly from farmers in Central America, South America and Indonesia where some of the best chocolate in the world is found. They are committed to supporting these cacao plantations and buying the beans at a fair price.
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