Rich in aromatic oil, they blend perfectly with, and exalt the flavor of the cocoa butter, creating a tender, voluptuous and creamy concoction. You can change your choices at any time by visiting Cookie preferences, as described in the Cookie notice.

To calculate the overall star rating and percentage breakdown by star, we don’t use a simple average. In this way the persistent taste of the first one joins the aromas just left on the palate by the second. GLUTEN FREE INGREDIENTS: Piedmont HAZELNUT paste, Sugar, Cocoa butter, Dark chocolate (cocoa mass, raw sugar, cocoa butter. 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. We studied and re-studied the gestures of the old chocolate masters in squeezing out the cocoa and hazelnut paste from a pastry bag to obtain the soft and velvety drop of a Gianduiotto and we created a machine which performs this gesture to perfection, in all its elegance.

A six-times gold medal winner at the International Chocolate Awards, an independent competition recognizing excellence in fine chocolate making, Giuinott comes in a glossy copper-colored wrap. One of the most illustrious and classic Italian confectionery specialties: Gianduiotto, born in Piedmont in the 1800s, traditionally uses only selected hazelnuts from our hills.

Highly regarded: "It's a chocolate of prestige, I've always loved it," says Ambra Nobili, 32, who has been making A. Chocolate and hazelnut blended into a smooth creamy spread, filling or solid chocolate is pure bliss! Pour into the Gianduiotto chocolate mold, cover with foil and let the chocolates firm up either in the fridge or room temperature (if your house isn’t too hot).The official "birth" of gianduiotti was in 1852 in Turin, by Pierre Paul Caffarel and Michele Prochet, the first to completely grind hazelnuts into a paste before adding them to the cocoa and sugar mix. This preparation itself is named after Gianduja, a mask in commedia dell'arte, a type of Italian theater, that represents the archetypal Piedmontese.