The Chocolatier’s Tale – The Illegal Gianduja

“I have a confession to make. Our house gianduja is one of our classic, all-time great chocolate recipes. It’s so fabulous, in fact, that it’s illegal. Let me explain.
Gianduja is a blend of chocolate and hazelnuts, a specialty of the Piedmont region of Italy. It’s similar to a praline, except it has a greater proportion of hazelnut to chocolate. A milk chocolate gianduja must contain a minimum of 15% hazelnut, and a dark no less than 20.
Our plan was just to make the best gianduja we could. So we packed our recipe with 65% ground hazelnut. Under EU laws, “gianduja” is a protected name with strict rules on how it’s made, so we double-checked the law to make sure we’d put enough hazelnut in it.
It turned out we had more than enough. Far more. Amazingly, the rules also say: No more than 40% hazelnut.
Yes, we could have changed the name, or reduced the hazelnut. But this is our gianduja, and we
don’t compromise on nuttiness.”

Share on FacebookTweet about this on TwitterShare on Google+Pin on Pinterest

"Adam worked in food science before joining specialising in chocolate. His favourite chocolate is a tie between the Rabot Marcial 70% Dark and Pistachio Praline. “I made the most friends after I started working in chocolate!” As Head of Chocolate Development, Adam directs our team of chocolatiers as they create an endless supply of innovative new recipes for our regular Chocolate Tasting Club selections."

Be first to comment