Gianduja is an Italian chocolate confection that is a homogenous blend of chocolate and at least 30% ground hazelnuts. It was invented in Turin during Napoleons regency in the early 19th century when there was a shortage of cocoa due to a Napoleonic blockade on English commerce. Chocolatiers across Europe started cutting their chocolate with other ingredients to stretch their supply, and those in Piedmont took advantage of the plentiful hazelnuts growing in the Langhe, and the delicious combination of chocolate and hazelnut was born. The name Gianduja comes from a carnival and marionette character who represents the archetypal Piedmontese, who are natives of the Italian region where hazelnut confectionery is common.

Gianduja can be made into chocolate bars, truffles, spreads, and used to flavor gelato and all kinds of desserts. In the US, it is most notably recognized as a "chocolate spread" like Nutella, but also comes in a soft-extruded triangle format, as well as a classic chocolate bar format. The finest hazelnuts from Piedmont, specifically the Tonda Gentile Tribolata, are traditionally used to make Gianduja.

In summary, Gianduja is a delicious Italian chocolate confection that is a blend of chocolate and at least 30% ground hazelnuts. It was invented in Turin during Napoleons regency in the early 19th century when there was a shortage of cocoa due to a Napoleonic blockade on English commerce. It can be made into chocolate bars, truffles, spreads, and used to flavor gelato and all kinds of desserts.