Description
Our own house-made Chocolate-Hazelnut, or Gianduja, spread in a glass jar, 7 fl. oz.
Researcher Dr. Tom Molnar at the Rutgers School of Environmental and Biological Sciences 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! Made with our house bean-to-bar chocolate and these locally grown hazelnuts, we’ve crafted an elevated and unbelievably decadent Gianduja chocolate hazelnut spread.
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
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