We have to attribute to the Piedmontese maîtres chocolatiers the invention of the gianduia. They have invented a cacao paste, added with the exquisite Piedmontese hazelnuts. The origin of this mix was due to a coincidence. Because of the napoleonic commercial block, the Piedmontese maîtres chocolatiers could not have the necessary cacao to work: this is why they had, then, the idea to add the cacao with the local hazelnuts (reduced in powder), also to avoid the long transports and the expensive costs of the naval hires.
This new paste was worked in chocolates. In 1865 the chocolate manufacturer Caffarel proposes his revolutionary chocolate, made of cacao and hazelnut powder, with a special shape and first wrapped Two years after this chocolate became “Gianduiotto” in honor of the Piedmontese mask Gianduia. Still today, Caffarel is the only one allowed to use Gianduia mask on its chocolates box. From then, the gianduiotto maintains the same sharp and dimensions of the original chocolates. The handicraft working of the chocolate has its center in Turin where in more than 60 stores you can find full chocolate varieties with fanciful fillings. The most famous and ancient confectionery of the city is the one on the public Castle Square. Here Cavour used to give in his gluttony.
