Baratti & Milano Gianduiotti in Piazza Castello Ballotin – Baratti & Milano Italian Chocolate
MADE IN PIEMONTE ITALY
The Royal Chocolate of the House of Savoy
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Baratti & Milano Gianduiotti in Piazza Castello Ballotin

$28.00

Baratti e Milano Piazza Castello Ballotin di Gianduiotti

Legend has it that Baratti & Milano perfected the famous Gianduiotti.

Creamy and smooth, a perfect balance between milk chocolate and hazelnut.  This perfect gianduiotto melts in your mouth and leaves a persistent finish well after it's gone.  Pure happiness in chocolate form. Famous wine writer Ian D'Agata has said, "Baratti e Milano is the 'Grand Cru' of Gianduiotti". 

Quantity:
Contains about 18 pieces.

Ingredients: 
Sugar, Hazelnuts (source: Piemonte, Italy, Tonda Gentile) (26%), cocoa mass (source: Ghana and Ecuador, produced in Italy), cocoa butter (source: Ghana and Ecuador, produced in Italy), Whole Milk powder (source: Normandy, France), emulsifier: Soy lecithin.

Naturally Gluten Free

AllergensHazelnuts, Milk, Soy

Giandiuotto Storage:
Keep in a cool (18C - 20C) (64F - 68F) dry odorless place. If kept too cool, i.e. refrigerated, or too warm, the chocolate will have a natural reaction called blooming, where the cocoa butter rises to the surface of the chocolate and turns the surface cloudy or white. 

Learning more about Baratti & Milano chocolates:
Gianduia is a sweet chocolate spread containing about 30% hazelnut paste, invented in Turin during Napoleon's regency (1796–1814). The delicate taste of Gianduiotto Baratti & Milano has a surprising history. It was born in the mid-1800s, when the continental blockade imposed by Napoleon had made cocoa as precious as gold. The idea of combining cocoa with a home fruit, the hazelnut, immediately proved to be brilliant: and in 1865 the first "Gianduia", which soon became "Gianduiotti" with their unmistakable inverted boat shape. 

To be enjoyed:
Both a creamy sherry or tawny port would pair nicely with the hazelnut forward flavor of this particular chocolate if serving as an after dinner affair.  Also pairs well alongside a red wine with a hint of spice such as a Petite Syrah or for a mild blend choose a Dolcetto, Nebbiolo or even a Rioja blend. For a different setting pair alongside an espresso macchiato or with a frosty glass of cow's milk or oat milk.

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