Block of Dark Gianduia Chocolate
THE NEW WAY OF EATING CHOCOLATE - SLICE-UP!
The gianduja was born in Piedmont in 1806, its creation is attributed to Turin confectioners who replaced a portion of the cocoa (Napoleon had done "cutting off" on all imported goods) with cheaper (at the time) hazelnuts from the Langhe.
The traditional recipe contains: Piedmont hazelnuts, cocoa, milk, sugar; we pursue the same course with our personalization, we realize a second type "Dark", without milk and with more cocoa and hazelnut.
The logic of the version "Slice-Up" is linked to conviviality (typically Italian prerogative, who lovingly we want to spread); get together with friends and share a thrill like the one for chocolate, maybe tasting it with a good spirit.
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