Gianduja
A smooth, hazelnut-forward chocolate from Italy's Turin (Piedmont) region, made by blending roasted hazelnut paste with chocolate. The historical ancestor of hazelnut spreads.
What Is Gianduja?
Gianduja (Italian "gianduia") is a chocolate type that emerged in Turin, Italy, in the early 19th century, when roasted hazelnut paste was mixed into chocolate to overcome a cocoa shortage during Napoleon's continental blockade.
It has a smooth, creamy texture with a pronounced hazelnut aroma. It's considered the historical predecessor of modern hazelnut-chocolate spreads (e.g. Nutella); it's produced both as a bar and as a filling ingredient.
Nutritional Values of Gianduja
Being a combination of hazelnut and chocolate, gianduja contains high fat, high sugar, and moderate protein from the hazelnut; it has about 550 kcal of energy per 100 grams. Values vary by brand and are approximate.
How Should Gianduja Be Consumed?
Since gianduja is a sweetener with a very high fat and sugar ratio, it's consumed in moderation as part of a balanced diet; thanks to its intense aroma, even a small amount is noticeable.
This information is general; gianduja is a food, not a substitute for medical treatment.
How to Choose Gianduja?
A good gianduja has a smooth-creamy texture, a distinct hazelnut smell, and a glossy surface. Products with a bloomed surface or a dulled color are stale.
- Texture should be smooth-creamy
- Hazelnut smell should be distinct
- Surface should be glossy, not bloomed
How to Store Gianduja?
Gianduja is stored in a cool, dry, dark place (about 18°C); the fridge is not recommended, because it absorbs moisture and can bring fat to the surface.
Using Gianduja in the Kitchen
Gianduja is mostly used as a chocolate bar, praline filling, cake cream, and ice cream flavoring; it's the fundamental inspiration for hazelnut spreads.
Are Gianduja and Hazelnut Spread (Nutella-like) the Same?
They are close relatives; gianduja is a traditional product with a higher hazelnut ratio in a solid-bar chocolate form, while popular hazelnut spreads are a more flowing, spreadable derivative inspired by the gianduja tradition.
Frequently Asked Questions
Why did gianduja come about?
When cocoa became scarce during the continental blockade in the Napoleonic era, Turin chocolatiers added the hazelnut abundant in the region to chocolate, both saving on ingredients and creating a new flavor.
Which hazelnut is gianduja made with?
It's traditionally made with the Tonda Gentile hazelnut of the Piedmont region; this hazelnut is known for its aromatic intensity.
Is gianduja gluten-free?
The basic components (hazelnut, cocoa, sugar) are naturally gluten-free; still, label checking is recommended against cross-contamination on the production line.