Buongiorno! This week I’m still reliving my trip to Turin (click here to read part 1 and part 2). Turin isn’t just famous for its chocolate, it is also famous for hazelnuts. Chocolate has a lot of really good friends. Hazelnuts are one of its best friends and mixed together they make Gianduja. Chances are you have already tried a version of Gianduja; Nutella. I’ll admit, I was a serial Nutella spoon licker for many many years until I was corrected. Nutella is not Gianduja. While they started in the same place with the same ingredients, Gianduja is a minimum of 30% hazelnuts while Nutella is 15% hazelnuts (plus is 50% sugar, loads of palm oil and other ingredients that you will never find in the real thing. So now I make my own and my recipe is linked below. I also share a bit of background on hazelnuts in this issue and sit down for a virtual hot chocolate with the dynamic duo behind the ultimate chocolate tour of Turin.
Thanks for including some of my faves on your list Giselle and for all of this info! I am now wanting to try those ugly delicious cookies :)