Gianduja

The gianduja (or gianduia ) is a paste of Chocolat and of finely crushed Noisette S to which can be added other nuts (Amande S or more rarely of the Noix) also crushed, as well as Sucre freezes and of the fat contents (butter pastrycook or cream fraiche). The finely crushed whole (about 20 microns). A successful gianduja is characterized by its consistency.

Like the praline-flavoured ice cream or the almond paste, the gianduja is a fodder frequently used in the Bonbon S with the chocolate. It is also used as decoration, and can be eaten such as as a Pâte pasting, (see Nutella).

Ingredients

The gianduja can thus be made up of:
  • 75 G of torrefied hazel nuts
  • 125 G of Sugar or sweetens ice
  • 20 G of chocolate or milk chocolate
  • 10 G Cocoa butter
and of the following alternatives, according to the receipts:

History

The receipt of the gianduja comes us from Italy, the area of Piedmont asserts the invention because of its production of hazel nuts.

Comparison Gianduja and Praliné

Like the praline-flavoured ice cream, the gianduja is containing torrefied hazel nuts and of sugar, however sugar is not caramelized, the paste obtained is crushed much more finely, the quantity of fat contents is more important (either by the addition of cocoa butter, cream, butter or oil), and finally the gianduja contains chocolate in greater proportion.

to see too

  • European directive Cocoa-Chocolate
  • Gianduja is also one of the masks of the Commedia dell' arte, representing typically the city of Turin (or Piedmont in general).

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