Dark Giandujotti – Dark Hazelnut Pralines

Giandujotti Fondente, the dark variety from Asti

Giandujotti Fondente are dark hazelnut pralines by D.Barbero from Asti in Piedmont, crafted from finely ground Tonda Gentile delle Langhe hazelnuts and dark chocolate. The intense praline mass is poured into the classic Gianduiotto shape and individually wrapped in red paper.

Giandujotti Fondente are the dark variety of the Piedmontese hazelnut praline from the Cioccolateria & Torroneria D.Barbero in Asti. Single-origin Tonda Gentile delle Langhe hazelnuts are finely ground at the manufactory, combined with a high dose of dark cocoa to create a robust praline mass, and poured into the characteristic Gianduiotto shape. Finally, each praline is individually hand-wrapped in red paper.

Tart, intense, with a lingering finish

In the mouth, the dark chocolate opens up with all its depth, followed by the roasted Tonda Gentile in full aromatic glory – and a finish that takes its time. Those who know the classic Gianduiotti and are looking for a tarter variety will find their robust counterpart here.

The cocoa content is significantly higher than in the milk chocolate version, and the sugar is reduced. Barbero consciously avoids artificial flavorings in its entire manufactory, which allows the cocoa to clearly take center stage while keeping the hazelnut pure and unadulterated. A praline for lovers of dark chocolate.

Tonda Gentile delle Langhe meets dark cocoa paste

The hazelnuts for the Giandujotti Fondente come exclusively from the Langhe, the hilly landscape south of Asti. The Tonda Gentile delle Langhe variety holds the PGI seal and is considered by pastry chefs to be the finest hazelnut of all – due to its intense aroma, crunchy bite, and beautiful round shape.

At the D.Barbero manufactory, the nuts are first roasted and then ground until a smooth hazelnut paste is formed. This is combined with dark cocoa paste and a high proportion of dark chocolate to create the robust praline mass that defines the Giandujotto Fondente. The mass is poured into the characteristic molds, lightly shaken to remove air bubbles, and cooled for hours.

Each praline is then individually hand-wrapped in red paper – the signature color of the dark variety, distinguishing it at a glance from its counterparts.

For the dark variety, the cocoa beans come from South America and the hazelnuts from nearby. This combination is Piedmont in a praline: whatever the region produces is refined with what came across the sea – which is exactly how the Gianduiotto originated, when cocoa was scarce and had to be stretched with hazelnuts.

In the Fondente version, this ratio is reversed. The cocoa comes to the fore, tart and dry, and the hazelnut responds with its oiliness. For anyone who finds the classic Gianduiotto too mild, this is the right choice.

Seven generations of confectionery from Asti

In 1883, Melchiorre Barbero received the license in Asti to commercially produce "Torroni e Noasetti." Just two years later, exhibitions in Naples, Turin, and Livorno awarded the young firm with the Diploma di progresso, followed by a gold medal from Castelfranco Veneto in 1903.

Today, seven generations later and still family-owned, Giovanni Barbero and his nephew Davide Maddaleno continue to run the manufactory at Via Brofferio 84 in the historic center of Asti – following the same traditional recipes and the same commitment to single-origin ingredients: hazelnuts exclusively of the Tonda Gentile delle Langhe variety, almonds from Puglia near Bari, and pistachios from Bronte.

You can find more specialties from D.Barbero with us – the classic Gianduiotti with milk chocolate in copper-colored paper or the mix bag with all five varieties to try.

With a small glass of Barolo Chinato

Savory, robust, and nutty, the Fondente stands at the forefront of the range of dark pralines.

A strong espresso and a small glass of Barolo Chinato after a meal are its classic companions. Serve at room temperature to allow its delicate melt to unfold perfectly. The 100 g bag with a ribbon – containing 12 individually wrapped pralines – is a classic gift for dark chocolate lovers, while the 500 g bag is for those who like to keep a good supply on hand. Stored in a cool, dry, and sealed place, they will stay fresh for at least three months.