Gianduiotti (singular “gianduiotto“) are classic chocolates from the Piemonte region of Italy. Renowned chocolatier Giraudi makes their gianduiotti according to an old family recipe, and in doing so, they embrace their homeland and pays homage to their own traditions.
Carefully selected Tonda Gentile Trilobata Hazelnuts are roasted and puréed in-house before being blended with milk or dark chocolate to create this smooth, melt-in-your mouth confection. The high content of hazelnuts (40%) make Giraudi’s gianduiotti inimitable and they were awarded at the International Chocolate Awards 2017 and 2018.
The ingot-shaped chocolates are individually wrapped in silver or bronze foil and packaged in a clear acetate cube.
About Renowned chocolatier Giraudi
Giraudi, founded near Alessandria in the Piemonte region of Italy, is an example of creativity, craftsmanship and passion, the true characteristics of the “Made in Italy” sigil.
Expertise and experience for over a century
In 1907 in Castellazzo Bormida, Giovan Battista Giraudi, opened a flour mill and small bakery while Paolino Boidi simultaneously became a pastry chef at Pasticceria Romano in Alessandria. In the 1960s, Giraudi took over Bar Vittoria in Corso Roma, and began experimenting with chocolate recipes. In 1982, Giacomo Boidi, the nephew of chocolatier Giraudi and of pastry chef Boidi, joined their respective arts, founding “Pasticceria Giraudi.”
From a small pastry shop to a renowned artisan company
In 1993, the artisanal chocolate shop moved to the center of Castellazzo Bormida and became a more structured company, while maintaining its artisanal level of production. Starting from the foundational teachings of his uncles, Giocomo Boidi invested all his enthusiasm, resources, and creativity into this new venture, and in the last twenty years Giraudi has become a renowned producer of high-quality handcrafted chocolate.
An extraordinary talent in handcrafted chocolate
Giraudi always begins with the highest-quality ingredients in order to create a chocolate of excellence. They source precious aromatic cocoa from the best European producers and blend it with hazelnuts from Piemonte, pistachios from Sicily, and other fine nuts.
Their team of skilled workers see chocolate as a living material that must be learned and understood. Giacomo asserts, “It is not easy to get confidence from chocolate but, once you do, you understand that you can play it as a musical instrument.”
Only Piemontese hazelnuts
Giraudi proudly uses only Piemontese hazelnuts in their chocolates. The Piemonte hazelnut has characteristics that no other hazelnut possesses: a particular aroma that releases after slowly roasting, without stressing the product. By tasting a hazelnut, we know immediately which final product will be obtained.
Giraudi buys shelled hazelnuts directly from the countryside from resellers, then roast, crush, and purée them entirely in-house to be used in making their gianduja or other chocolate confections.
“Our mission is to make the world a little sweeter, one chocolate after another.” – Giacomo Boidi