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

Product Information

Data source and purposes of processing”, the legal basis is the “legitimate interest” of a third party (art.

A sugar-free option is also available for those who don’t want to give up on the pleasure of chocolate. This was consequent of an international crisis: the Continental Blockade, decreed by Napoleon Bonaparte. Rich in aromatic oil, they blend perfectly with, and exalt the flavor of the cocoa butter, creating a tender, voluptuous and creamy concoction. Usually wrapped in a thin silver, golden or colored aluminum foil, the ingot shape treat has been produced by local chocolatiers here for centuries.Please always read the label, warnings and instructions provided on the product before using or consuming it. After mixing them with sugar and the very little cocoa they still had on their shelves, they were able to create a rich paste that was eventually refined and honed into gianduiotto.

Calories: 90 kcal | Carbohydrates: 8 g | Protein: 1 g | Fat: 6 g | Saturated Fat: 3 g | Sodium: 3 mg | Potassium: 75 mg | Fiber: 1 g | Sugar: 5 g | Vitamin A: 5 IU | Vitamin C: 0. Giandujotti, a great Venchi classic in the 'Original Recipe' version, are now available in pure dark and filled dark varieties, in gift boxes or to share with friends. The images of the products are purely indicative, the products sent may undergo changes in packaging and format. Not only are they far more expensive, but the “tonda gentile” hazelnuts produced in Langhe have Protected Geographical Indication status, a European designation aimed at protecting regional foods. Personal data will be communicated to the third parties mentioned in paragraph “Communication of personal data”.I’m filled with joy when after a hard day’s work, cutting and shaping 48 kilograms of gianduiotti with another gianduiera, I finally see how perfect and beautiful they look, and how I’m constantly improving. We recommend that you do not rely solely on the information presented here and that you always read labels, warnings, and directions before using or consuming a product. 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. Editor’s Note: Sign up to CNN Travel’s Unlocking Italy newsletter for insider intel on Italy’s best loved destinations and lesser-known regions to plan your ultimate trip. Hi Yvonne, I would recommend the best quality chocolate you can find (lindt, perugina, etc) I always use chocolate bars (plain chocolate) rather than baking chocolate or chocolate chips.