Gianduja chocolate is a European type of chocolate invented in Turin by Caffarel, 1852. Pronounced “jhe-yan doo yah”, it is a smooth spread made with about 30% Hazelnut paste and also with almond paste. It comes in milk or dark chocolate, mostly used fir flavoring or as a substitute for other types of chocolate. At room temperature, it is soft and can be rolled or cut, but is too soft for molding.
Too Much Chocolate 