America's Oldest Continuous Confectionery
Made with our house bean-to-bar chocolate and locally grown NJ hazelnuts, we've crafted an elevated and unbelievably decadent Gianduja chocolate-hazelnut spread for breads, fruit, deserts, or enjoying from the jar! We carefully select, roast, and refine local hazelnuts with our house-roasted cacao to create our take on the classic Italian treat.
Chocolate-Hazelnut Spread, or Gianduja, 7 fl. oz.
The Hybrid Hazelnut Consortium at Rutger’s University in New Jersey supplies the hazelnuts for our Gianduja Spread. They are committed to creating a research & breeding program to develop hazelnuts as a widely adapted, high yielding, and low-input sustainable crop.
Researcher Dr. Tom Molnar a has spent decades developing a blight-resistant hazelnut tree that can thrive locally–and we’ve been lucky enough to work with the fruit of his team’s labor!
The scrumptious combination was made popular in the 19th century when a Turin chocolatier, named Michele Prochet, added hazelnuts to his dwindling supply of chocolate under the Napoleonic blockade.