Gianduja (chocolate)

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Gianduja or gianduia is a homogeneous blend of chocolate with 30% hazelnut paste, invented in Turin during Napoleon's regency (1796–1814). It can be consumed in the form of bars or as a filling for chocolates, but it is most notably sold in the form of gianduiotti. Gianduja may be described as chocolate stretched with hazelnut butter. Similarly to standard chocolate, it is made in both plain and milk versions. It may also contain other nuts, such as almond. As a bar, gianduja resembles normal chocolate, except for the fact that it is softer due to the presence of hazelnut oil, which is liquid at room temperature unlike cocoa butter. However, like conventional chocolate, gianduja is usually tempered.

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