I stopped in my favorite confiserie, Miette, in the charming Hayes Valley in San Francisco. I bought a piece of my favorite and the most delicious chocolate, Gianduiotto.
The Italian chocolate has been around since 1865. When cocoa was rationed, hazelnuts became an additive to help make the chocolate. The hazelnut paste combined with the chocolate results in a rich, sweet flavor with extra depth and a smooth, creamy texture that you will never forget.
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