America's Oldest Continuous Confectionery
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 […]
Chocolate Hazelnut Spread, 7 oz. jar
$24.00
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!
History:
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.
