Regular readers will know we’re big fans of The Chocolate Tree in Edinburgh and their recent bean to bar creations. Under the simple but elegant new packaging are some truly wonderful chocolates. I’m a particular fan of their 72% Madagascan bar.
So how does the gianduja compare?
A gianduja is like a milk chocolate that’s been conched with ground hazelnut rather than milk powder. The result is a soft, rich, nutty “chocolate”.
The Chocolate Tree have chosen to use fine 42% Ecuadorian Arriba beans in this bar, along with 28% hazelnuts. The 90g pack contains two individually wrapped bars. Perfect for sharing… if you’re into that kind of thing.
As you would expect, there’s no glossy shine to the bar and the texture is soft. But it’s not so soft that it melts the moment you look at it, and it’s actually moulded rather nicely.
The flavour is initially rich and chocolatey – much more so than you would usually expect from a 42% chocolate. But the main flavour note here is intense, roasted, nutty, and really rather tasty. It’s not too sweet and not too bitter, and very moreish indeed. It’s one of those bars that’s quite difficult to stop eating once you start.
If you’ve not had a gianduja before, this would be a great place to start. The balance of chocolate and nuts is just right, and it’s been made with care and attention to detail. I personally prefer The Chocolate Tree’s dark chocolate bars, but with an expanding range, they have something for everyone.