Monday, June 22, 2020

Gianduja chocolate

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

The most popular articles

Other interesting articles

  • Flavonoids are a diverse group of plant-based secondary metabolites, primarily consisting of a benzopyrone structure with various phenolic or polyphenolic ...
  • Carrageenan, extracted from red seaweeds, stands as a leading hydrocolloid in the realm of food technology. Its applications span a variety of culinary are...
  • Carbonation is a critical sensory element in beverages, enhancing their overall appeal by elevating aroma and creating a distinctive mouthfeel often descri...
  • The history of hybrid vehicles spans more than a century, showcasing humanity's ingenuity in combining multiple power sources for efficient transportation....