Gianduja
Gianduja is quite unique compared to other treats, as it is essentially a combination of two entirely different ingredients coming together to form something unique and delectably indulgent. At its core, Gianduja is a mixture of hazelnut paste, milk and sugar, but it's what happens when these ingredients interact that truly makes it special.
The signature flavor of Gianduja is derived from the roasting of hazelnuts, which emit a warm and slightly nutty aroma. The presence of milk also brings an entirely new layer of sweetness and smoothness, creating an almost velvety texture that just begs for a spoonful. It also has a faint hint of extraordinary notes from the natural sweetness of the sugar, resulting in a flavor that is simply divine.
When Gianduja is at its best, it's texture can be described as a divine cross between crème brûlée and a nut butter. It's silky smooth on the tongue and melts in your mouth, leaving behind a gentle sweetness that lingers long after it is gone. As a result, Gianduja is becoming increasingly popular with pastry chefs around the world, who are experimenting with it in all kinds of new recipes.
Whether you choose to enjoy it on its own, or in one of the many delicious creations featuring Gianduja, one thing is certain: the rich and velvety flavor of this ancient Turin treat is sure to leave you wanting more.
Gianduja recipes
Amazing Gianduja recipes sourced from the web.
The origin of Gianduja
Gianduja, the beloved Italian confectionary delight, is one of the most beloved treats in all of Italy. It's origins, however, can be traced all the way back to 1806 Turin.
It was during this period of time that chocolate maker Michele Prochet introduced a new product to the market; gianduja, a paste made of equal parts chocolate and finely ground hazelnuts. This delicious concoction quickly became a fan favorite, prompting other chocolatiers to create their own versions of it.
Over time, the popularity of gianduja spread throughout the region, prompting Italian dessert-makers to start using it in new recipes, such as pastries, gelato, and creams. Eventually, gianduja was even being used to make some of the finest chocolates in all of Italy.
The name "gianduja" comes from giandujotto, which itself is derived from the name of Gianduja, a character of the traditional Italian carnival and commedia dell'arte in Turin. Today, Gianduja and its many variations remain popular among Italian sweet-lovers, who continue to seek out ways to combine the rich flavors of chocolate, hazelnut, and other ingredients to create delectable treats.
What began as a single confectioner's variant in 1806 has now grown into an international sensation, with countless variations being produced by companies around the world. From gelato to chocolates, gianduja stands out amongst its peers as one of the most beloved Italian desserts. While its exact origins may still be shrouded in mystery, the legacy of gianduja is one that will likely endure for many years to come.
Types of Gianduja
Gianduja, the creamy, nutty, chocolatey delight hails from Italy and its rich history is as old as the classic tale of Romeo and Juliet. Gianduja was actually created in the city of Turin, where the recipe was invented in 1806 to commemorate the marriage of Duke of Savoy and Princess Marie Claude of France.
Originally known as Pasta Gianduja, which translates to “Jar of Gianduja”, the dish is a blend of chocolates and hazelnuts that melted together to form a sticky paste. This paste was served as an accompaniment to coffee or eaten alone as a sweet treat. The paste was later aerated with whipped cream to make it easier to spread, resulting in a lighter, fluffy textured dessert.
In modern times, Gianduja has taken on many forms. From traditional Italian treats like Gianduja gelato and Gianduiotto, to contemporary creations like Gianduja truffles and Gianduja-flavored macarons, there's no shortage of ways to enjoy this decadent treat.
For those looking for something slightly different, Gianduja spread is an excellent option. It's a spreadable version of the original paste that uses a higher ratio of nuts to chocolate and adds in a few other ingredients such as sugar and vanilla extract. It's perfect for spreading on toast or adding a little sweetness to your morning cup of joe.
If you'd rather enjoy Gianduja in its more traditional form, you can find it in several specialty shops throughout Italy. From classic Gianduja cubes to small cylinders filled with smooth and creamy Gianduja sauce, the options are endless.
Whether you prefer your Gianduja in its original form, or as a modern take on a classic Italian favorite, one thing is certain: it's impossible to resist this delectable delight!