Pistacchiotto by D. Barbero

Pistacchiotto2Gianduja… 10g of nutty, chocolatey, melt-in-your-mouth yumminess… What? Have I lost you already?

We all know Giandujotti, those little chocolates, shaped as upturned boats and tasting like that famous chocolate spread. Well, I’d like to tell you about these today. But not the regular, hazelnut-based ones.

See, back in October, I got to work at a famous food show, the Salon International de l’Agroalimentaire (SIAL). Otherwise known as “the world’s largest food innovation marketplace.” In a nutshell, it’s one huge 5-day show with 6,500 exhibitors from 105 countries. Massive food-fest!

As in many such shows, there is a competition (SIAL Innovation) awarding the most innovative products.

One such product which was nominated was the Pistacchiotto, by the Italian chocolate company Barbero.

Pistacchiotto4The Pistacchiotto is a Giandujotto, but pistachio-based rather than hazelnut-based.

Unfortunately, I was not able to try them on the show. Since there isn’t any retailer in France, I contacted Barbero and was able to purchase some Pistacchiotti through Pariani, who I believe must be their pistachio supplier.

The result is quite surprising, I must say.

Pistacchiotto1First off, as you may (hopefully) see on the pictures, the Pistacchiotti have a greenish hue to them. This is because of the Sicilian pistachio paste used instead of Piedmontese hazelnuts.

Taste-wise, while you can really taste the pistachio, I found them sweeter and a little greasier than regular Giandujotti. This is probably due to the fact that Pistacchiotti are made with a mix of white and extra dark chocolate, rather than milk and cocoa.

While I am not a fan of white chocolate, I can understand the use for it: white chocolate is primarily cocoa butter. Pistachios having a lower content of natural oils than other types of nuts (yes, I tried to make pistachio butter once and was not very successful), the white chocolate must nicely balance that and give the end product that smooth, melting texture you expect from a Giandujotto.

Overall, I quite liked the Pistacchiotto, but I think a milk or dark chocolate version might be as nice, if not nicer. For me.

Pistacchiotto3

Disclaimer: the above article is a strictly personal opinion of the product. It is in no way sponsored by D.Barbero or Pariani

2 réflexions sur “Pistacchiotto by D. Barbero

  1. Ah, this is for chocoholics and pistachioholics like me! I wish I soon find them around here so that I can try them, although, like you, I would prefer them in a bitter chocolate version. I wonder if one could use them in a desser recipe or so

    • You can contact Barbero to ask them if they have any retailers in your country/area. If there isn’t any, you could try and ask if you can purchase some directly from them. That’s what I did. One should always try!😉

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