🌰 Giandujotto 76% Lachua Chocolate & Hazelnuts

A artisanal interpretation of giandujotto, combining Piedmontese tradition with MOOJO's signature style.

Created in the 19th century in northern Italy, giandujotto is one of the most exquisite combinations of cocoa and hazelnut.

Here, we revisit it in our own way: more intense, more structured, more cacao-first. This box contains 9 pieces weighing 14 g each, molded and finished by hand in our workshop.

A dense and refined format. To share... or to keep for yourself.

Balance

It is born from the combination of four carefully selected raw ingredients:
– Lachua 76% dark chocolate (Guatemala)

Powerful, vibrant, with woody and slightly wild notes.
– Segorbe & Ronde hazelnuts from Piedmont

A fine and delicate variety with a naturally buttery and elegant profile.
– Wildflower honey from the Piedmont mountains

A subtle sweetness that doesn't mask the structure.
– Gourmet argan oil

For its roundness and long finish.

No added flavors. No excess. Just the ingredients and time.

Texture & taste

MOOJO Giandujotto is smooth, structured, and deep.

It opens with intense cocoa notes, then gradually gives way to hazelnut, with a long, enveloping finish.

To savor:

– At the end of a meal, with coffee or black tea

– Accompanied by a MOOJO ritual cocoa

– At room temperature, to reveal its full texture

– Slowly, piece by piece

🌿 Towards a local hazelnut

In 2026, MOOJO will plant two hectares of hazelnut trees using agroforestry techniques around its factory in Heks (Limburg).

These giandujotti are the first chapters in a larger story:
that of a controlled hazelnut supply chain, from the tree to the finished product.

Cocoa comes from living things.
So do hazelnuts.
We bring them together here, piece by piece.