The Giandujotto was the first wrapped chocolate in history. Invented in 1865, it now represents the most celebrated specialty of Turin’s chocolate-making tradition. All of our Giandujotti are made by the traditional method of extrusion, which makes each chocolate absolutely unique.
Made with the traditional method of extrusion, it is produced with the classic Gianduja recipe: the Tonda Gentile Trilobata Hazelnut, roasted in our laboratory, and fine aromatic Cocoa from South America meet the sweetness of Milk from the Piedmont Alpine supply chain and Italian Sugar. Velvety and enveloping texture, sweet taste characterized by the caramelized and roasted notes typical of the IGP Piedmont Hazelnut.
GIANDUJOTTO MAXIMO
Produced by the traditional method of extrusion, Giandujotto Maximo follows the original Gianduja recipe, which originated in the second half of the 19th century, when milk powder extraction technology was not yet available. A Milk-free Giandujotto, made with selected ingredients such as aromatic South American Cocoa, Tonda Gentile Trilobata Hazelnut, which we have been buying directly from the farmers for over twenty years, and Italian Sugar. An intense cocoa flavour in the soft, enveloping texture typical of our Gianduja.
GIANDUJOTTO INDONESIA
The new recipe of our Giandujotto, made with Indonesian Cocoa. Winner of the 2023 Gold Tablet Award for Best Gianduja Recipe! Produced with selected ingredients; the Hazelnut Tonda Gentile Trilobata, which we buy directly from farms for over twenty years; the Inalpi Milk of the Piedmontese Alpine chain; the Italian Sugar. Our Giandujotto is produced with the extrusion method, which allows us to keep a high percentage of hazelnut in the recipe and to keep to the original method of production.
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