When Napoleon ruled Italy and the British had mounted a blockade of the Mediterranean that reduced the quantity of chocolate in Italy to a minimum, an enterprising Italian company began experimenting by mixing dark chocolate with hazelnut cream and calling it GIANDUIA. It stretched supplies and broke the English blockade. Today in Niagara-on-the-Lake, we sell this winning combo in little glass jars or as a gelato. Take gianduia home and eat it by itself, decorate your cakes with it, or smear it on Italian bread. Your imagination is the limit!
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