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Gianduja
Gianduja or gianduia (Italian: [dʒanˈduːja]) is a sweet chocolate spread containing about 30% hazelnut paste, invented in Turin during Napoléon's regency (1796–1814), when the Mediterranean was under a blockade by the British.A chocolatier in Turin named Michele Prochet, extended the little chocolate he had by mixing it with hazelnuts from the Langhe hills south of Turin. Based on Gianduia, Turin based chocolate manufacturer Caffarel invented Gianduiotto in 1852.It takes its name from Gianduja, a Carnival and marionette character who represents the archetypal Piedmontese, a native of the Italian region where hazelnut confectionery is common.
Gianduja Pairs With:
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Gianduja Properties:
| Food Property | Type | Description |
|---|---|---|
| Flavor Profile | Sweet | Gianduja has a rich, sweet flavor due to the combination of chocolate and hazelnuts. |
| Texture | Creaminess | Gianduja has a smooth and creamy texture, similar to chocolate. |
| Nutritional Value | Macronutrients | Gianduja is high in fat and sugar, making it a high-calorie treat. |
| Color | Natural Pigments | Gianduja typically has a light brown color due to the combination of chocolate and hazelnuts. |
| Aroma | Volatile Compounds | Gianduja has a rich and nutty aroma, thanks to the presence of hazelnuts. |
| Chemical Composition | Acidity/Alkalinity (pH) | Gianduja is typically slightly acidic due to the chocolate and hazelnuts used in its preparation. |
| Cooking Behavior | Heat Conductivity | Gianduja melts easily when exposed to heat due to its high fat content. |
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