Pistachio dark gianduja

Our pistachio gianduja is a combination of roasted 100% pistachio paste from the island of Sicily and a 64% dark chocolate made from Madagascar cocoa beans. The pistachio paste is heated to 50 degrees and thoroughly mixed with the dark chocolate, to form a perfect emulsion, and to create the pistachio gianduja.

Valrona's Manjari dark chocolate is made exclusively from a rare Madagascan cocoa bean, which has a fresh, sour, strongly scented, red fruit flavor. This dark chocolate is a real journey in itself - to Madagascar, which is also known as the "perfume island" - where these wonderful cacao trees, delicious fruits and amazing spices grow. 

However, we do not stop there, because the Sicilian pistachio mixed with this chocolate is one of the finest varieties in the world. Smaller, sweeter and richer than the traditional pistachio, this seed is harvested on the east coast, and it is also referred to as the "green gold of Sicily". This pistachio is instantly recognizable by its bright color. We can find sweet, salty and earthy notes in its taste, as this type retains more oil than its traditional counterparts due to its extremely dry environment.