Gianduja Praline Selection

The king of pralines, melts like butter on the tongue. Precious hand-cut cubes with a super-smooth texture and a deep chocolate flavour. Pure cocoa butter melts at mouth temperature and this recipe includes lashings of it! No dairy butter or cream needs to be added… simple, authentic and good for you!

History - The origins of gianduja (pronounced jan-DOO-yah) go back to 1861 when a cash-strapped Italian government increased import taxes on certain goods including cocoa beans, threatening the livelihoods of many Italian chocolatiers. Ever resourceful, they began to try recipes with a higher proportion of local ingredients. They discovered that their local Piedmont hazelnuts could be milled over and over until a velvet smooth paste, then blended with chocolate to create a new and unique taste and texture. The molten gianduja is poured onto a marble slab to cool and set before being cut into mouth-sized cubes.