Nocciolone – Gianduja bar with whole hazelnuts

Nocciolone, the large Gianduja bar with whole hazelnuts

Nocciolone is the large Gianduja bar from D.Barbero in Asti, Piedmont. 51 percent Tonda Gentile delle Langhe hazelnuts—finely ground into the Gianduja melt and embedded whole within the bar. 260 g of pure Piedmontese hazelnut intensity.

Nocciolone – the name is the augmentative form of "nocciola," the Italian word for hazelnut, meaning "the large hazelnut." That is precisely what this 260 g bar from D.Barbero in Asti is: a Gianduja chocolate with 51 percent Tonda Gentile delle Langhe hazelnuts, finely ground into the chocolate mass and distributed whole and mildly roasted throughout the bar.

More hazelnut than chocolate

With a hazelnut content of 51 percent, the Nocciolone is no longer just a chocolate with hazelnuts—it is a hazelnut concentrate held together by Gianduja. The melt is creamy, the whole nut provides a satisfying crunch, and the flavor lingers: roasted, full-bodied, and with the characteristic sweetness of the Piedmontese Tonda Gentile.

Barbero deliberately avoids the use of artificial flavorings throughout its entire workshop, keeping the focus squarely on the character of the hazelnut. A specialty for enthusiasts seeking pure hazelnut in its most authentic form.

Tonda Gentile delle Langhe in two states

The hazelnuts for the Nocciolone come exclusively from the Langhe, the hilly landscape south of Asti. The Tonda Gentile delle Langhe variety bears the IGP seal and is considered by pastry chefs to be the finest hazelnut of all—prized for its intense aroma, its crunchy bite, and its beautiful round shape.

At D.Barbero, the nuts are first roasted, then partially finely ground until a smooth hazelnut paste is formed. This is combined with milk chocolate to create the Gianduja base. Whole roasted hazelnuts are then embedded into this creamy mixture, distributed densely and evenly. Finally, the mixture is poured into the bar mold and left to cool.

This creates the Nocciolone's signature bar shape, which does not feature standard snap-off segments, but instead comes as a whole 260 g block—a generous format that can be shared or enjoyed by yourself over several days.

In the workshop, the hot mixture is still scooped from the kettles using wooden paddles—called "remi" there, like the oars of a boat. Beech wood is used because it does not conduct heat, allowing the mixture to remain smooth. Afterward, everything cools overnight on marble tables.

For the Nocciolone, this means the nuts are added late, just as the mixture begins to cool. Too early, and they would sink. Too late, and they wouldn't stay fixed in place. Timing is everything with this bar—and that is something that cannot be automated.

Seven generations of confectionery from Asti

In 1883, Melchiorre Barbero received the license in Asti to commercially produce "Torroni e Noasetti." Today, seven generations later, the business remains in family hands, with Giovanni Barbero and his nephew Davide Maddaleno operating the workshop at Via Brofferio 84. The Nocciolone is one of the house specialties that showcases the Tonda Gentile delle Langhe variety in full concentration—a commitment to the region where the hazelnut is at home.

You can find more specialties from D.Barbero in our shop—the Gianduja bar with whole hazelnuts in the smaller 120 g size or the classic Gianduiotti chocolates wrapped in copper-colored foil.

Sliced thin, not alone

Two hundred and sixty grams is a significant amount—the bar is meant to be shared, not for one person to finish in a single evening. Sliced thin, the Nocciolone pairs wonderfully with an afternoon espresso or cappuccino. It also makes for a lovely gift or token of appreciation for hazelnut lovers—260 g is a substantial format that makes an impression. Serve at room temperature, as this allows the Gianduja melt to best unfold. Stored in a cool, dry place and kept sealed, the bar will stay fresh for at least three months.