Baratti & Milano Myth & Travel Box Gianduiotto Classic And Dark Chocolates

Baratti & Milano’s gianduiotto prisms are the perfect balance between chocolate and hazelnut, available in both milk and dark chocolate. Formed into the prism shape of fine-metal ingots, this selection of gold-wrapped candies includes silky, smooth milk chocolate–made with a signature blend of cacao beans from Ecuador and Ghana and milk from Normandy–with a filling of nutty, creamy hazelnut butter. Or for a touch of bitterness, choose the dark chocolate coating in the Gianduiotto Fondente variety. Perfect for holiday gifting or a bit of indulgent snacking on your own.

​ [/description-break] Ingredients [/title]Ingredients: Classic Gianduiotto: Gianduja Hazelnut Milk Chocolate, sugar, hazelnuts (26%), cocoa mass, cocoa butter, whole milk powder, soy lecithin emulsifier. Gianduiotto Fondente: Sugar, hazelnuts (31%), cocoa mass, low fat cocoa, cocoa butter, emulsifier: soy lecithin.
Allergens: Hazelnuts, milk, soy. May contain traces of other nuts.[/accordion] Specifications [/title]​Net Weight: 210 grams
Place of Origin: Italy[/accordions-break]Gianduja is a chocolate confection mixed with a hazelnut paste, a specialty of Piedmont and Turin, Italy. [/banner_heading]The story goes that mixing hazelnuts into chocolate became popular during Napoleon’s reign. Since chocolate used to be an expensive luxury, adding locally grown hazelnuts into the delicacy made chocolate more affordable. The gianduiotto in its beautiful gold wrapper was created in 1865 by Michele Prochet, alongside his business partner, Ernesto Alberto Caffarel, who was the one to solidify the iconic prism shape of gianduiotto. Today, gianduiotto is made with Tonda Gentile delle Langhe, a protected hazelnut that is grown in Langhe, Piedmont. [/banner-text-break]