Cravanzana and the Langhe: A Unique Terroir
The Tonda Gentile delle Langhe, a Piedmontese variety protected by a European IGP, originating from the village of Cravanzana in the Langhe hills, is unanimously regarded as the world’s finest hazelnut for chocolate making.
The Langhe hills, a UNESCO World Heritage site, with their argillo-calcareous soils and temperate continental microclimate, provide ideal growing conditions. Harvest takes place between late August and early October. Each year, Cravanzana hosts the Fiera della Nocciola, a centuries-old fair celebrating this exceptional nut.
What Makes It Incomparable
European IGP since 1993 (“Nocciola Piemonte IGP”). Perfectly round shape enabling uniform roasting. Its pellicle peels away remarkably easily after roasting — the famous pelabilità — leaving a fruit free from residual bitterness.
Fat content of 60-66%, lower than many varieties, delivers a cleaner mouthfeel and crystalline aromatic perception. After roasting: notes of fresh butter, toasted bread, light honey, vanilla touches and brown caramel. Over 80 distinct volatile compounds identified.
In Colette Demay’s Aperitif Chocolate
The Tonda Gentile forms the base of the praliné at the heart of several creations. Silky texture, progressive melt releasing aromas in waves: roasted hazelnut butter, then caramel, then a remarkable finish reminiscent of golden puff pastry. In the black truffle creations, the hazelnut brings a roundness that tempers the truffle’s earthy power.
Versus the World’s Other Hazelnuts
Turkey produces 70% of the world’s hazelnuts (Tombul variety) — fattier and less complex. Oregon produces the Barcelona — aromatically neutral. None rival the Tonda Gentile for aromatic complexity, mouthfeel and chocolate-making suitability.
A Rare and Precious Ingredient
Less than 5% of global production. Price three to five times higher than standard Turkish hazelnuts. For Colette Demay, there is no alternative: every ingredient is selected for its capacity to contribute to an exceptional experience.