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

Product Information

Storage: keep in a cool, dry, odour-free place and at a temperature between 14° and 20°C, away from direct sunlight and heat sources. Gianduiotti Novi are the most appreciated by consumers, thanks to their authentic taste, the result of a mixture of the best varieties of cocoa and the finest hazelnuts.

Businessman Paul Caffarel, owner of a factory that produced sweet products in Turin, developed a machine capable of producing the first chocolate. Italian Homemade Gianduiotto Chocolates are the creamiest and easiest Holiday Chocolates you will make this season.Gianduiotto is a high-quality Italian chocolate confection that honors the country's rich chocolate-making heritage.

Vanini è un marchio di ICAM SPA, prodotto nello stabilimento di Via Caio Plinio 5/7 – Orsenigo (CO) Icam spa, società per azioni – capitale sociale € 12. The vast range of Davit products is dedicated to the free expression in all its forms, from the selection of basic ingredients to the packaging, ensuring quality and creativity, together with a fantastic sensory experience that sweetens those special moments in life.The Gianduiotto chocolate, made with Piedmont Hazelnut, from the Piedmont tradition but known all around the world, is proposed by T’a Milano in four irresistible flavours, ranging from classic gianduia to dark chocolate, and a delicious pistachio variety in green wrapping. The composition of the chocolate, thought up by the Waldensian confectioner, was simply cocoa, water, sugar and vanilla.

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. Grandmothers would regularly treat their grandchildren to packages of fresh, delicious gianduiotti, which they’d pick up at the chocolate makers, usually right after stopping at the bakery. They’d then scoop it up with two long spatulas, roll it over several times, and cut off tiny morsels with a butter knife, dropping them onto a tray to solidify. The most savory artisan gianduiotti are those with the highest percentage, usually between 25 and 40%, of hazelnuts. According to revered artisan chocolatier Guido Castagna, gianduiotto is far more than just an iconic chocolate.

Venchi Gianduiotto was created in 1878: remaining faithful to its original recipe, it owes its extraordinary flavour and intense aroma to 33% Piedmont hazelnuts. 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. If you love hazelnuts as much as we do, in half of the chocolate/Nutella mixture I added 2-3 tablespoons of ground hazelnuts. Ingredients: Sugar, hazelnuts (26%), cocoa paste, cocoa butter, whole milk powder, emulsifier: soy lecithin.