Chocolate (in some regions also named bittersweet chocolate, semi-sweet chocolate, dark chocolate or “chocolat fondant”) shall contain, on a dry matter basis, not less than 35% total cocoa solids, of which not less than 18% shall be cocoa butter and not less than 14% fat-free cocoa solids.
Gianduja chocolate is characterized by its unique taste which comes from the use of selected ingredients, especially top quality hazelnut paste.
An important percentage of hazelnut paste (24%) characterizes it, giving it an extended and refined taste of gianduja. Sometimes, milk, almonds or walnuts are added. Gianduja was first made in Turin in the mid-19th century.
“Gianduja” (or one of the derivatives of the word “Gianduja”) Chocolate can be defined as the product obtained, firstly, from chocolate having a minimum total dry cocoa solids content of 32%, including a minimum dry non-fat cocoa solids content of 8%, and, secondly, from finely ground hazelnuts such that the product contains not less than 20 % and not more than 40% of hazelnuts.
Gianduja chocolate
