Gianduja

Gianduja is a confection from the Piedmont region of Italy, consisting of a smooth paste made by blending hazelnuts with chocolate. The term also refers to chocolates and pralines made with this hazelnut–cocoa mixture. Gianduja originated in Turin in the early 19th century, developed in response to cocoa shortages during the Napoleonic era. The name is tied to Gianduja, a carnival mask representing Piedmont, reflecting regional pride that accompanied the product’s creation. Hazelnuts from the Langhe area are traditional choices for the nut component.

Production typically begins with roasting and grinding hazelnuts into a paste, which is then combined with cocoa mass and sugar. Some formulations include cocoa butter to adjust texture, and emulsifiers such as lecithin. Hazelnut content varies, commonly ranging from about 20% to 50% or more in traditional varieties. The resulting product is a pale-brown, rich, nutty chocolate with a pronounced hazelnut aroma.

In modern markets, gianduja most prominently appears as the hazelnut paste used in spreads and as solid chocolates and bars. The best-known spread derived from this tradition is Nutella, which blends gianduja with sugar, milk powder, and vegetable oil. The term also appears in classic confections such as gianduiotto, a small, boat-shaped piece of tempered gianduja that is a Turin specialty. Gianduja remains closely associated with Piedmont’s chocolate craftsmanship and hazelnut production.