The Tonda Gentile delle Langhe<\/strong>, 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.<\/p>\n 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<\/em>, a centuries-old fair celebrating this exceptional nut.<\/p>\n European IGP since 1993 (“Nocciola Piemonte IGP”). Perfectly round shape enabling uniform roasting. Its pellicle peels away remarkably easily after roasting \u2014 the famous pelabilit\u00e0<\/em> \u2014 leaving a fruit free from residual bitterness.<\/p>\n 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.<\/p>\n The Tonda Gentile forms the base of the pralin\u00e9 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.<\/p>\n Turkey produces 70% of the world’s hazelnuts (Tombul variety) \u2014 fattier and less complex. Oregon produces the Barcelona \u2014 aromatically neutral. None rival the Tonda Gentile for aromatic complexity, mouthfeel and chocolate-making suitability.<\/p>\n 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.<\/p>\n","protected":false},"excerpt":{"rendered":" Discover the Tonda Gentile delle Langhe IGP, the world’s finest hazelnut for chocolate, used by Colette Demay in its pralin\u00e9s.<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[190],"tags":[],"class_list":["post-9389","post","type-post","status-publish","format-standard","hentry","category-blog-articles-en"],"_links":{"self":[{"href":"https:\/\/colettedemay.com\/en\/wp-json\/wp\/v2\/posts\/9389","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/colettedemay.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/colettedemay.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/colettedemay.com\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/colettedemay.com\/en\/wp-json\/wp\/v2\/comments?post=9389"}],"version-history":[{"count":0,"href":"https:\/\/colettedemay.com\/en\/wp-json\/wp\/v2\/posts\/9389\/revisions"}],"wp:attachment":[{"href":"https:\/\/colettedemay.com\/en\/wp-json\/wp\/v2\/media?parent=9389"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/colettedemay.com\/en\/wp-json\/wp\/v2\/categories?post=9389"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/colettedemay.com\/en\/wp-json\/wp\/v2\/tags?post=9389"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}What Makes It Incomparable<\/h2>\n
In Colette Demay’s Aperitif Chocolate<\/h2>\n
Versus the World’s Other Hazelnuts<\/h2>\n
A Rare and Precious Ingredient<\/h2>\n