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Posted 20 hours ago

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

£9.9£99Clearance
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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. Gianduiotto is now a specific chocolate type alongside dark, white, and milk chocolate,” says Castagna. These individually gold tin foil wrapped chocolates, in their upside down boat shape, originated in Northern Italy in Piedmont. Italian Homemade Gianduiotto Chocolates are the creamiest and easiest Holiday Chocolates you will make this season. Like most renowned Italian artisan chocolate, gianduiotto originates from Piedmont, Italy, where it’s considered the “king of Italian chocolate.

During Turin's carnival in 1865, Caffarel invented the first Gianduiotto, named after Gianduja, the traditional mask of Piedmont. During the wars of the Risorgimento, Piedmont's Government reduced the importation of luxury goods, including cocoa.Personal data are provided by the data subject filling in the registration form and managing the profile. This was consequent of an international crisis: the Continental Blockade, decreed by Napoleon Bonaparte. Classic Giandujotto (milk chocolate enriched with ground hazelnut) and Gianduiotto "Fondente" (dark chocolate with ground hazelnuts).

It was Gianduja, the famous Piedmontese Carnival mask, that threw the ‘ Givò’ (Piedmontese for cigar butts), sweets shaped like an upturned boat, to a crowd during a procession. Personal data may be communicated to third parties for their direct marketing purposes, according to the user’s choices: such third parties can operate in direct marketing field, especially, in distance selling (you can ask for the complete list by contacting the Controller at the address and e-mail as referred to in the paragraph “Data subjects’ rights”). The secret of the craft, says Nobili, lies in the firm and rapid movement of the wrists and hands to scoop up the paste before it solidifies, smooth it over with spatulas and give it final cut with a butter knife to achieve the prism-like shape.

This new recipe was perfected in 1865 and the chocolate produced according to this new method was made available to the public for the first time. Whole MILK powder, PISTACHIO paste, Cocoa mass, Cocoa powder, raw sugar, WHEY powder (from MILK), Emulsifier: SOY lecithin, Anhydrous MILK fat, Salt, Natural vanilla flavor.

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