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

Product Information

To calculate the overall star rating and percentage breakdown by star, we don’t use a simple average. It is a specialty of Turin, and takes its name from gianduja, the preparation of chocolate and hazelnut used for gianduiotti and other sweets (including Nutella and bicerin di gianduiotto).

Hi Yvonne, I would recommend the best quality chocolate you can find (lindt, perugina, etc) I always use chocolate bars (plain chocolate) rather than baking chocolate or chocolate chips. Calories: 90 kcal | Carbohydrates: 8 g | Protein: 1 g | Fat: 6 g | Saturated Fat: 3 g | Sodium: 3 mg | Potassium: 75 mg | Fiber: 1 g | Sugar: 5 g | Vitamin A: 5 IU | Vitamin C: 0. Rich in aromatic oil, they blend perfectly with, and exalt the flavor of the cocoa butter, creating a tender, voluptuous and creamy concoction. 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.

Seven generations of the Barbero family have poured their heart and soul into making these delicious traditional chocolates and nougat. Appropriate security measures are applied to prevent data from loss or alteration – even if accidental – unlawful or improper uses or unauthorised access. Classic Giandujotto (milk chocolate enriched with ground hazelnut) and Gianduiotto "Fondente" (dark chocolate with ground hazelnuts). When Napoleon Bonaparte conquered northern Italy and declared war against Britain in 1806, he banned all English-imported goods, including cocoa beans.

In a small bowl add 2 ounces (75 grams) of milk chocolate and 3 1/4 ounces (100 grams) of dark chocolate, place over a pot of boiling water (make sure the water does not touch the bottom of the bowl with the chocolate). Gianduiotto is the traditional expression of the Italian chocolate-maker’s art, produced initially for the Turin Carnival in 1865. Years later, the prestigious recipes, first lost then found, conquered the hearts of our grandparents. Vanini’s exclusive recipe brings a new twist to the classic, traditional Gianduiotto, with a specially-formulated combination of hazelnut paste and 56% cocoa dark chocolate results in plenty of character and an inimitable flavour. It can be quite tiresome, I need to rotate my gianduiere in shifts otherwise their hands get muscle cramps.These sheets are then shredded and beaten into a paste on an old granite basin, just like those used in the past, says Faletti. The smooth, soft and silky taste is a prelude to the pleasure on your palate where the chocolate melts deliciously, involving all your senses.