Domori Gianduiotti, Casket of Italian Classic Gianduiotto Chocolates, 200 Grams / 7.05 Ounces

Product Information

It can be quite tiresome, I need to rotate my gianduiere in shifts otherwise their hands get muscle cramps.

Gianduiotti Novi are the most appreciated by consumers, thanks to their authentic taste, the result of a mixture of the best varieties of cocoa and the finest hazelnuts. During Turin's carnival in 1865, Caffarel invented the first Gianduiotto, named after Gianduja, the traditional mask of Piedmont.

Twenty years later Michele Prochet decided to combine Paul Caffarel’s chocolate paste with a hazelnut cream he produced. Sacla’ was born in Italy in 1939, in the town of Asti, Northwest of Italy and arrived in the UK in 1990, the year of the football World cup in Italy. The Data Controller is Giordano Vini spa (hereinafter: “Giordano” or “the Controller”), having registered office in Via Cane Guido 47 bis/50, 12055 Diano d’Alba (CN – Italy) – VAT IT04642870960. Gianduiotto Fondente Novi: the gentle hazelnut of our hills meets the strong note of cocoa, creating a pleasant set of sweet and bitter. Personal data are provided by the data subject filling in the registration form and managing the profile.

Not only are they far more expensive, but the “tonda gentile” hazelnuts produced in Langhe have Protected Geographical Indication status, a European designation aimed at protecting regional foods. Sugar, cocoa paste, Piedmont HAZELNUT IGP paste, cocoa butter, sunflower oil, full MILK powder, cocoa powder, low fat MILK powder, skimmed MILK powder, Emulsifier: SOY lecithin, natural vanilla flavouring.Gianduiotto is a high-quality Italian chocolate confection that honors the country's rich chocolate-making heritage. g.: personal characteristics according to the questions asked, subjects of interest, products on which the user has asked for information). The name gianduiotto is thought to come from carnival figure Gianduja, a jolly wine-loving peasant, popular in the 1800s, who embodied the epicurean nature of locals.

For the execution of direct marketing activities – with or without profiling – referred to in points 3. Information and statements about products are not intended to be used to diagnose, treat, cure, or prevent any disease or health condition. Place and candy thermometer in the bowl and allow the chocolate to reach 122F (50C), then remove from heat and stir to combine add the melted chocolate to the remaining chocolate, place the candy thermometer in the bowl and continually stirring the chocolate until the temperature reduces to 90F (32C). And if you think that up until 1700 chocolatiers in Turin produced around 350kg of chocolate each day. The painting Gianduja e Giandujotto pictured above is a work by the Torinese painter Walter Jervolino.During the wars of the Risorgimento, Piedmont's Government reduced the importation of luxury goods, including cocoa. This giant block of milk hazelnut chocolate is perfectly sweet and creamy and what’s more, it’s wrapped in a gold foil, making it the ultimate indulgent delight. There is a small museum in the factory sharing his family's history since 1883 and there is a even a permanent line on the wall, a poignant reminder of the water level from the devastating 1994 flood which destroyed all the confectionary for Christmas that year. The idea of combining cocoa with a homegrown fruit, the hazelnut, soon proved to be ingenious: and here in 1865 were the first "gianduia," which soon became " gianduiotti" with their unmistakable upside-down boat shape. Identification data will be, therefore, destroyed, unless otherwise provided by supervisory authorities, law enforcement or judiciary.