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Gianduia is a preparation of cocoa and hazelnuts with an intense but delicate flavor to satisfy the most discerning palates.
HISTORY
Its origin dates back to 1806 and its invention is attributed to Turin chocolatiers who sought ways to reduce the intake of chocolate into pralines. At the end of the eighteenth century in fact Napoleon had imposed a ban on imports of cocoa from Britain and its colonies. Cocoa prices had skyrocketed, this product was also increasingly difficult to find. It was important for retailers to maintain high product quality while limiting the economic expenditure. Therefore some pastry chefs tried to replace the cocoa with hazelnut cream using the hazelnut quality Tonda Gentile.
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CURIOSITY
In 1852 the composition was optimized by the chocolatiers Michele Prochet and Caffarel who started to toast hazelnuts before chop them up.They opened a chocolate factory in Turin, which became very popular. From this mix was born in 1865 the chocolate gianduiotto: unusual Triangle-shaped like an upturned boat (according to legend, by a "shot cup" carefully given to this mixture), it was first presented as a first chocolate wrapped during the carnival party by the popular Turin mask: Gianduja, from which it took its name.GIANDUIA FUGAR
Gianduia Bitter Fugar is a perfect blend of Tonda Gentile hazelnuts and cocoa, harmonized by the addition of extract of vanilla berries from Madagascar. Noble raw materials subject to strict Fugar procurement policies and acceptance, following a production method constantly monitored by our highly qualified staff. Gianduia Bitter Fugar paste is available in various sizes and in different versions: Gianduia bitter with hazelnut Tonda Gentile kg. 3 and 5,5 - Gianduia bitter kg. 5,5 - Gianduia kg. 5,5 - White Gianduia white cremino kg. 5,5.
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