We’ve lovingly recreated this delicious Italian treat, using our bean to bar chocolate, organic hazelnuts, organic cold-pressed rapeseed oil, a pinch of Icelandic salt, and finishing them with a dusting of cacao powder. They’re deliciously soft and melt perfectly in your mouth, unlocking the wealth of flavour and texture inside.

Gianduja paste was originally created in Turin, Italy in the 1800s. With a trade blockade underway, access to cacao supplies were limited and the Italian artisans needed to make their chocolate go further without losing the intensity of the dark chocolate flavour. Ingeniously the Turinese chocolatier Michele Prochet combined chocolate with two simple ingredients that were readily available: hazelnuts and oil. That masterful discovery is revisited in our Gianduja by using the best single origin cacao and unrefined ingredients.

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