The finest Italian coffee blended with the original dark recipe of 1865. Approximately 26 pieces in cello bag with ribbon. The smoothness of Dark Gianduia 1865 Coffee flavor comes from the production process, where cocoa mass is mixed with Piedmontese hazelnut and coffee powder and then dripped on a tray to form the classic Gianduiotto shape.
Caffarel, a 200-year old company located in Turin, Italy, enjoys the undisputed reputation of creating Italy's finest chocolate, and has become world-renowned as the very first company to create the indulgence gourmands call Gianduia. Way back in 1856, Gianduia was born out of necessity, since cocoa was rationed during the turbulent years that followed the Napoleonic wars. Craftsman from the Piedmont region where the world's best variety of hazelnuts are grown circumvented the problem by blending precious, exotic cocoa with hazelnuts.
Gianduia, an intense mélange of milk chocolate and hazelnuts, is now a classic form of European chocolate, made by only the finest chocolate producers. By using 28% - 30% Piedmont Hazelnuts, Caffarel achieves a unique melting temperature and a velvety texture to complement the gianduia flavor. Produced by extrusion (dropped onto plates), without the limitations imposed by moulds, Caffarel's Gianduia has a special consistency that is not too soft and not too hard, and a rich flavor that simply cannot be duplicated.
The exclusive recipes created by the artisans at Caffarel's factory are, to this day, one of the secrets that sets Caffarel apart. Its continued appeal is based on the important emphasis they place on combining the handpicked, select ingredients from all over the world and hand-made craftsmanship with the latest technologies. Today, Gianduia has become quite useful in the kitchen. It is used to flavor a host of desserts, confections, pastries, and even ice cream.