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Milk Gianduja
Gianduja or gianduia 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
Milk gianduja Pairs With:
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Flavor Affinity Level
Milk gianduja Properties:
| Food Property | Type | Description |
|---|---|---|
| Flavor Profile | Sweet | Milk gianduja has a sweet flavor profile due to the added sugar and milk components. |
| Texture | Creaminess | Milk gianduja has a creamy texture, thanks to the milk and chocolate components that give it a smooth and velvety mouthfeel. |
| Nutritional Value | Macronutrients | Milk gianduja is rich in macronutrients like carbohydrates, fats, and proteins due to the presence of milk and chocolate in the recipe. |
| Color | Natural Pigments | Milk gianduja has a light brown color derived from the natural pigments present in cocoa and milk. |
| Aroma | Volatile Compounds | Milk gianduja has a rich and decadent aroma due to the combination of chocolate and milk, which release volatile compounds during consumption. |
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