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We reveal the recipe of Piedmontese gianduiotti!


Here’s how to prepare gianduiotti, the famous chocolates with hazelnut paste, with the typical Piedmontese recipe.

If you thought that preparing homemade gianduiotti was not possible, you will be forced to change your mind. This typical Piedmontese product is in fact one of the quick and easy desserts that you can make with a handful of ingredients and simple molds for chocolates. For the recipe of the hand-made Piedmontese gianduiotti, in fact, you will only need chocolate and hazelnut paste .

But do you know the history of the gianduiotto? It seems that it was presented for the first time on the occasion of the 1865 carnival by the Turin mask Gianduja , to whom it owes its name. However, the idea of ​​cutting cocoa with the Langhe round gentle hazelnut comes from the Caffarel Turin confectionery company and stems from the need to find a cheaper ingredient than cocoa beans which, at that time, due to the Napoleonic blockade had reached prices significant. Let’s find out the original recipe


How to prepare gianduiotti with the original recipe

  1. First, melt the dark chocolate in a double boiler, stirring with a spatula.
  2. Once it has cooled, add the hazelnut paste . The hazelnut paste is obtained by blending the hazelnuts for a long time until a creamy consistency is obtained, similar to that of peanut butter.
  3. Pour the cream obtained into the gianduiotti molds and let it cool in the refrigerator for at least a couple of hours before turning them out.

You have seen that the gianduiotti chocolates with our recipe are really simple to prepare. However, we would also like to recommend Bonet , another typical dessert of the region.


Gianduiotti with the Piedmontese recipe can be stored in the refrigerator for over a week . Do not worry if they will tend to form a white patina on the surface, this is normal.

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