La Morella Almond orchards in spain


aerated gianduja technique

In this new bulletin, Alberto Simionato, Head of  Chocoalte Academy™ center Milan, wanted to look into Gianduia or Gianduja.  

" In addition to the technical aspects of the recipe, I am excited by anything related to its origins, production, the difficulties and advantages it poses for producers, the historical method favoured, and above all the ingredients and their relationship with the natural environment."

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