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Home / Doug's Chocolate Republic  /   Review: Venchi Giandujotto

     
Venchi Giandujotto
Posted: 15 December 2014    5.5 
Venchi Giandujotto from Italy One hundred and thirty five years is a long time to be in business, and yet I'd never heard of Venchi until just a few weeks ago.   There are only five individually wrapped chocolates in a box of Venchi Giandujotto, a lot less than what lesser known Guido Gobino gives you when you purchase a box of their hazelnut creations.  Guido's recipe also seems to be the purer of the two.  Buy Venchi's version only if you're positive you have an extremely limited life span remaining. 
Avg price/gram: USD 0.187   Cocoa %: 23 Size: 50g   
       


Well before Guido Gobino was a glint in anyone's eye on the Turin landscapes, there was Venchi. Chocolatier Silvano Venchi established the company in 1878.  Venchi first made its name with the sweet toothed Italian public with crushed and caramelized hazelnuts -- protected geographically indicated Piedmont hazelnuts, I might add -- enrobed in dark chocolate.         

It was only natural for Venchi, based in Turin, with Piedmont hazelnuts already used in the manufacturing process, to add giandujotti to the product offerings.         

One hundred and thirty five years is a long time to be in business, and yet I'd never heard of Venchi until just a few weeks ago.  Thanksgiving was upon us, and it was a toss up for my family to celebrate it eating Indian food or Mexican.   Points could be argued for either.  The first Pilgrims celebrated Thanksgiving with the Indians. Okay, those Indians weren't the same ones who crafted saag paneer and naan, but you take what you can get.  I have yet to stumble upon a (Native American) Indian restaurant.  Oh, but you can get Native American Indian food -- well, sort of.  Mexican cuisine has been influenced by the Native American Indians already present when the Spanish settlers first arrived.         

We went with the Mexican.  And after wolfing down burritos, quesadillas, and nachos, just like the ones the Pilgrims would have enjoyed if their Indians had been more worldly in their cuisine knowledge back in 1621, we went next door to Dean & Deluca where we chanced upon Venchi Giandujotto.  Dean & Deluca ripped us of on the purchase of the Venchi Giandujotto just like the original American settlers ripped off the Indians.  It was a most appropriate way to celebrate Thanksgiving abroad.       

There are only five individually wrapped chocolates in a box of Venchi Giandujotto, a lot less than what lesser known Guido Gobino gives you when you purchase a box of their hazelnut creations. Guido's recipe also seems to be the purer of the two, containing just sugar, the Piedmont hazelnuts, whole milk powder, cocoa butter, cocoa, extract of bourbon, and vanilla berries. Venchi adds emulsifiers and dilutes the hazelnut paste with almost as much almond paste before mixing it in with their Central/South American and African cocoa.  The results are decidedly less addictive.         

Giandujotto chocolate is not the sort to be tasted on a whim.  You'll pay for the privilege of sampling it.  Buy Venchi's version only if you're eager to try giandujotto and you're positive you have an extremely limited life span remaining.           

If you liked reading this, consider savoring these reviews:
 Valrhona Abinao from France -- 85% cocoa solids
 Whittakers Dark Almond from New Zealand -- 62% cocoa solids
 The Complete Chocolate Republic Index


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