Hazel-What?

Gianduja is so classic and so delicious that they had to give it a complicated name so that not everyone would buy all of them. Okay, that’s not true. Or at least it probably isn’t. Still, here in the USA people often miss out on some of the best (read: Gianduja) pieces because they’re afraid of stumbling awkwardly over the Italian word for a traditional cheerful marionette. And, that’s reasonable. 

How to cope? Well, Chef Stephen Durfee of the CIA (intentionally unspecificed so that he can enjoy the allure of you all wondering for a moment) wrote a song to the tune to “Halleluyah” that helps one to remember. You can use this: dʒanˈdu.ja. Or, we just call it Hazel-what? (Because that’s what everyone is thinking.)

The most classic chocolate on our menu, this Bon bows with gratitude to the chocolatiers of Turin in the early 19th century who, when faced with cocoa shortages, decided to stretch their supply with local Piedmont hazelnuts. The rest, as they say, is (kind of hard to pronounce but very delicious milk chocolate) history.