Gianduja was invented in Turin, the capital city of Piedmont, back during the reign of Napoleon. The region’s world-renowned hazelnuts are worked into a paste and combined with sweet chocolate spread. The expert chocolatiers at Venchi then stud it with crunchy hazelnuts and form it into thick, soft, chunky slabs. Chop off a corner of this intense and devilishly moreish dark chocolate bar and serve with dark rum, Sherry-cask-aged Scotch or a heavy roast coffee.
Silviano Venchi started to make chocolate at the tender age of sixteen back in the 1800s. His little shop in the city of Cuneo in Piedmont became renowned for the chocolate jewels he created using only the highest quality ingredients. The Venchi company was officially founded in 1878 and is now adored in 70 countries around the world, from London to Hong Kong and from Dubai to New York. This ever-growing empire continues its meteoric rise with stores planned for China and Japan. Despite this resounding success, Venchi has never lost sight of its founder’s passion and artistry.