Gianduja (chocolate)

File:Nougat stange aus jeibmann 150dpi.jpg

Nougat stange aus jeibmann 150dpi

Chocolate containing about 30% hazelnut paste

Gianduja

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Alternative names
Type	Chocolate
Course
Place of origin	Italy
Region or state	Piedmont
Associated national cuisine
Created by
Invented
Cooking time	minutes to minutes
Serving temperature
Main ingredients	Hazelnut, cocoa, sugar
Ingredients generally used
Variations
Food energy	kcal
Nutritional value	Protein: g, Fat: g, Carbohydrate: g
Glycemic index
Similar dishes
Other information
Website	[ Official website]

Gianduja (or gianduia) is a sweet chocolate spread containing about 30% hazelnut paste, invented in Piedmont, Italy. It can be consumed as a spread, used as a filling for chocolates, or as an ingredient in various desserts.

History

Gianduja was created in the early 19th century in the Piedmont region of Italy. The name "Gianduja" comes from a Carnival and Commedia dell'arte character representing the archetypal Piedmontese. The creation of gianduja is attributed to the scarcity of cocoa during the Napoleonic Wars, which led to the mixing of hazelnuts with chocolate to extend the supply.

Ingredients

The primary ingredients of gianduja are:

• Hazelnut paste
• Cocoa
• Sugar

Uses

Gianduja is versatile and can be used in various culinary applications:

• As a spread on bread or toast
• As a filling for chocolate truffles and other confections
• As an ingredient in pastry and dessert recipes

Related Products

• Nutella: A popular hazelnut and chocolate spread inspired by gianduja.
• Praline: A confection made from nuts and sugar syrup.
• Nougat: A family of confections made with sugar or honey, roasted nuts, and sometimes chopped candied fruit.

See also

• Chocolate
• Hazelnut
• Piedmont
• Nutella
• Praline
• Nougat

References

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