Gianduja is a chocolate confection mixed with a hazelnut paste, a specialty in Piedmont and Turin, Italy.
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 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.