Silky smooth dark hazelnut praline that melts in the mouth like butter - Hotel Chocolat's Gianduja Bombe Selector has the perfect self indulgence! What’s more the little bombes haven't strayed far from the original gianduja recipe conceived in the 1800s.
Gianduja was invented in Northern Italy out of necessity. Local chocolatiers struggled to maintain their cocoa supplies due to import restrictions imposed by Napoleon. To make the chocolate go a little further, they added a hazelnut paste. Little did they know the result would be impossibly delicious and reach world-wide notoriety.
Hotel Chocolat's gianduja is made by combining lashings of hazelnuts with deeply satisfying 70% cocoa chocolate to create an irresistibly smooth and creamy praline. They’ve aimed for the perfect hazelnut-to-chocolate ratio. Their thick dome-shaped 70% cocoa chocolate casing provides the perfect refuge for this rich and nutty filling. Each exquisite bombe is finished off with a sprinkling of delightful cocoa dust.
Who could resist experiencing the soft velvety praline escaping from the thick bombe shell? This truly is a delight for the senses and too good to be kept secret. You’ll want to stock up - as soon as your loved ones have had a taste, one pack will not be enough!
Hotel Chocolat was founded in 2004 to make luxury chocolate with three guiding principles – authenticity, originality and ethics. These remain central to the brand’s success today, and with its Rabot Estate cacao farm and locations across the UK and internationally, Hotel Chocolat connects the world of cacao agriculture with the decadence of top-quality chocolate.
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