01/26/2024
Gianduiotti Is in the house!!!
Getting ready to temper this beautiful block of chocolate hazelnut goodness right now.
We decided to use our Chiapas Mexican Cacao for our Giandujotti. And have spent all month working on improving our Gianduiotti process to make it more toasty & chocolate’ee 😋. We can’t wait to share 🙌🏼
A little history on what this is… 👇
The idea of mixing hazelnut pieces to “standard” chocolates is said to have arisen during Napoleon’s reign, when importing cocoa from South America became difficult. With “raw” cocoa’s high prices, local producers started incorporating bits of roasted hazelnuts (which were locally grown and readily available in Piedmont) to make the final product more affordable.
The official “birth” of gianduiotti was in 1852 in Turin, by Pierre Paul Caffarel and Michele Prochet, the first to completely grind hazelnuts into a paste before adding them to the cocoa and sugar mix. - Wikipedia