La Perla di Torino Gianduja 'Giandujot', 200g
La Perla’s ‘Giandujot’ are bite-sized gianduja pralines. They combine creamy milk chocolate with 31% roasted hazelnuts. La Perla uses prized Piedmontese hazelnuts for the best flavour. These nutty chocolate pralines are delicious with coffee after dinner.
Gianduja was invented in Turin during Napoleon’s reign. It is a harmonious blend of cocoa and prized Piedmontese hazelnuts. The sweet, nutty paste is used to make chocolates. It is also used to make gelato and other desserts.
Presented in a bow-tied bag, these chocolates make a lovely gift. They are individually wrapped - ideal for sharing.
About La Perla di Torino
Company founder Sergio Arzilli grew up in his family’s pastry business. But when he discovered he was coeliac, he decided to turn this limitation into an opportunity. He studied the art of chocolate making, and in 1992, founded La Perla di Torino. The company specialises in gluten-free offerings, made in Turin, the spiritual home of gianduja, using the best-quality ingredients, including the Piedmont Tonda Gentile Trilobata Hazelnut.
Product formulations and details may change. For the latest ingredients and allergen information always check product packaging prior to consumption. Ingredients: Sugar, piedmont hazelnuts (31%), cocoa mass, whole milk powder, cocoa butter, natural vanilla extract.
Allergy advice: For allergens see ingredients listed in bold.
Original: $34.84
-70%$34.84
$10.45Product Information
Product Information
Shipping & Returns
Shipping & Returns
Description
La Perla’s ‘Giandujot’ are bite-sized gianduja pralines. They combine creamy milk chocolate with 31% roasted hazelnuts. La Perla uses prized Piedmontese hazelnuts for the best flavour. These nutty chocolate pralines are delicious with coffee after dinner.
Gianduja was invented in Turin during Napoleon’s reign. It is a harmonious blend of cocoa and prized Piedmontese hazelnuts. The sweet, nutty paste is used to make chocolates. It is also used to make gelato and other desserts.
Presented in a bow-tied bag, these chocolates make a lovely gift. They are individually wrapped - ideal for sharing.
About La Perla di Torino
Company founder Sergio Arzilli grew up in his family’s pastry business. But when he discovered he was coeliac, he decided to turn this limitation into an opportunity. He studied the art of chocolate making, and in 1992, founded La Perla di Torino. The company specialises in gluten-free offerings, made in Turin, the spiritual home of gianduja, using the best-quality ingredients, including the Piedmont Tonda Gentile Trilobata Hazelnut.
Product formulations and details may change. For the latest ingredients and allergen information always check product packaging prior to consumption. Ingredients: Sugar, piedmont hazelnuts (31%), cocoa mass, whole milk powder, cocoa butter, natural vanilla extract.
Allergy advice: For allergens see ingredients listed in bold.
