These handmade mini-biscuits are a delicious example of the traditional 'gianduja' flavour of Piedmont, Italy, and are perfect for teatime, or if you are feeling really indulgent they would be great for breakfast too! Gianduja is a blend of cocoa and hazelnut, which originates from the creative work of a nineteenth century Piedmontese chocolatier, who mixed local hazelnuts into his chocolate during a national cocoa shortage.
Stefano Barroero's father was a pastry chef, and handed down to him the tricks and secrets of the trade. Stefano wanted to take this one step further though, and produce the raw ingredients he used in his sweet creations. When he and his wife moved to Cortemilia in the Langhe region of Piedmont, Italy, which is famous for its hazelnuts, he started growing his own nuts and turning them into sweets. Piedmontese hazelnuts are regarded as the best in the world, and the trees of the Langhe region produce a hazelnut with a unique, delicate flavour. Stefano's hazelnuts are slowly roasted over a long period of time at a low temperature to preserve all their nutritional properties and their full flavour.
Success! Feel free to
or head to your