Caffarel Gianduiotto 1865

The unique, elongated shape was originally created by hand using a piping bag to extrude the chocolate mixture onto a cold marble slab. This shape allows the dense gianduja chocolate to stand upright on a serving plate, and it is historically tied to the triangular hat of the Gianduja carnival character.

The candy consists of a rich, velvety blend of dark chocolate, sugar, and finely milled Tonda Gentile Trilobata hazelnuts from the Piedmont region. Using hazelnuts was originally a clever way in the 19th century to stretch expensive cocoa, but it resulted in a uniquely creamy texture.

Yes, the traditional Gianduiotto recipe relies solely on cocoa, sugar, hazelnuts, and natural flavorings, making it naturally gluten-free. Caffarel takes precautions to avoid cross-contamination in their Italian facilities, though consumers should always check the specific packaging for allergy warnings.

The number commemorates the exact year the Gianduiotto candy was officially invented and first sold by Michele Prochet and Pier Paul Caffarel in Turin. This makes the Gianduiotto the very first individually wrapped chocolate in history, originally wrapped in light blue or gold paper.