Gianduja

A smooth blend of chocolate and finely ground roasted hazelnuts, first made in Turin, Italy, and used in bonbons, spreads and fillings.

Gianduja: Smooth wedge-shaped gianduja chocolates and a block of pale brown chocolate hazelnut paste, whole hazelnuts beside it
  • Baking ingredients and additives
  • Italy

Gianduja is made by grinding roasted hazelnuts until they release their oil and turn to paste, then mixing the paste with milk or dark chocolate and sugar. The result is softer than plain chocolate and melts easily in the mouth. It is sold in blocks for pastry work and is the base of many chocolate hazelnut spreads.

The story often told is that Turin chocolate makers in the early 1800s stretched scarce cocoa with local hazelnuts. Pastry chefs use gianduja for truffle centers, layered cakes, mousses and wedge-shaped giandujotto chocolates.

Related entries

Sources

Written by VanillaGoods in our own words from these sources. Last reviewed October 15, 2026.

  1. Giandujotto, Turismo Torino e Provincia
  2. The Essential Glossary of Cooking Terms for the Culinary Arts, Auguste Escoffier School of Culinary Arts