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In Italy, Gianduja is in the form of a spread or a solid that you can slice. Then, melt the chocolate together with sugar till soft. Depending on your preference, you can opt for milk chocolate or dark chocolate. Blend the hazelnuts with the chocolate to achieve the hazelnut chocolate.
Gianduja Chocolate Hazelnut Cake is perfect for any occasion, and maximizes the flavor of this classic combination. Not as glitzy as Milan, but not as touristy as Rome and Florence, Torino quickly became one of my favourite cities in Italy.
It is a sweet Italian chocolate hazelnut spread. It is made from hazelnut paste that makes up 30% of the spread. It was a precursor to Nutella, which was originally known as Pasta Gianduja. Its origins can be traced back to Turin, Italy, in the mid-1800s. The spread was invented as a way of extending the amount of chocolate available.
In Italy, you can find Gianduja inside gelato and also in chocolate truffles. For color, Gianduja is lighter compared to dark chocolate but darker than milk chocolate.
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