Gianduia—a nougat made from hazelnuts, sugar, and chocolate—is an invention of Italian confectioners dating back to the early 19th century. Since then, the popularity of this delicious combination has remained unbroken. No wonder, then, that the Czech Trappist nuns also produce this specialty in the form of melt-in-your-mouth bars, following a recipe they brought with them from their homeland.

For historical reasons, there are only very few monasteries in the Czech Republic today. However, two promising new foundations buck the trend: the Trappist monastery in Nový Dvůr and, since 2008, the Trappist Sisters’ monastery of Naší Paní nad Vltavou (Our Lady of the Vltava), south of Prague. For founding a new community on the plateau above the Vltava, the sisters had to leave their convent in Vitorchiano – as you may recall: some of our jams come from the Italian monastery. Meanwhile, several young women have joined the convent, so it is liable to reckon that the new foundation will grow and flourish. The sisters have established a bakery to provide for their livelihood. Fortunately, they decided to work according to traditional Italian recipes brought along from their former home.

Product name:

Gianduja Hazelnut Chocolate

Ingredients:

Sugar, hazelnut paste, cocoa butter, cocoa mass, emulsifier: soy lecithin, natural vanilla flavoring

Cocoa content: at least 32%

Allergen Information:

May contain traces of milk.

Storage and Preparation Instructions:

Store in a cool, dry place away from direct sunlight.

Origin:

Czech Republic

Food Business Operator:

Trappisten-Schwestern Coenobium
, s.r.o. Celakovskeho sady 1580/4 11000 Prague Czech Republic