Gianduja (chocolate)

Gianduja is a simple blend of chocolate, powdered sugar, and finely ground nuts, generally hazelnut.{{Sfnp|Mohos|2010|pp=33–34}}{{Sfnp|Greweling|2013|p=|pp=404–405}}

Gianduja is a simple blend of chocolate, powdered sugar, and finely ground nuts, generally hazelnut.{{Sfnp|Mohos|2010|pp=33–34}}{{Sfnp|Greweling|2013|p=|pp=404–405}}

Any type of chocolate can be used to make gianduja, including milk, dark and white chocolates.<ref>{{Harvsp|CIA|2016|p=921}}</ref> When manufactured on an industrial scale, almonds and hazelnuts are almost always used.{{Sfnp|Greweling|2013|p=404}} These nuts are roasted to develop flavors and to reduce the nut's moisture, the latter is important for the end-product's viscosity.{{Sfnp|Greweling|2013|p=405}} This roasting process only takes place for a short time when making white chocolate gianduja.<ref>{{Harvsp|CIA|2016|p=959}}</ref> They are then refined until the pieces of nut are around the size of cocoa.{{Sfnp|Greweling|2013|p=404}} During this refining process, oil is released from cells.{{Sfnp|Mohos|2010|pp=33–34}} The gianduja comes together now in a mix, of the refined nuts, melted chocolate,

Any type of chocolate can be used to make gianduja, including milk, dark and white chocolates.<ref>{{Harvsp|CIA|2016|p=921}}</ref> When manufactured on an industrial scale, almonds and hazelnuts are almost always used.{{Sfnp|Greweling|2013|p=404}} These nuts are roasted to develop flavors and to reduce the nut's moisture, the latter is important for the end-product's viscosity.{{Sfnp|Greweling|2013|p=405}} This roasting process only takes place for a short time when making white chocolate gianduja.<ref>{{Harvsp|CIA|2016|p=959}}</ref> They are then refined until the pieces of nut are around the size of cocoa.{{Sfnp|Greweling|2013|p=404}} During this refining process, oil is released from cells.{{Sfnp|Mohos|2010|pp=33–34}} The gianduja comes together now in a mix, of the milled nuts, melted chocolate and [[powdered sugar]].{{Sfnp|Greweling|2013|p=|pp=404–405}}

Artisans are able to make gianduja on a small-scale, permitting control over flavor, firmness and color.{{Sfnp|Greweling|2013|p=|pp=404–405}}

Artisans are able to make gianduja on a small-scale, permitting control over flavor, firmness and color.{{Sfnp|Greweling|2013|p=|pp=404–405}}