This vegan gianduja bar leads with an unexpected character: rather than the toasted hazelnut you’d expect from a third-hazelnut recipe, Peruvian cocoa from Piura confidently takes the aroma first, bringing earthy, almost metallic notes alongside touches of leather and wood. That earthy edge felt like a genuine surprise for a gianduja bar — not the soft, nutty opening the format usually promises.
The snap is soft and the melt fast, releasing sweet, creamy notes with hints of vanilla and coconut standing in for dairy. Roasted hazelnut arrives properly midway through the melt, building steadily until it sits front and centre by the finish — present, but careful not to overexert itself. The aftertaste stays smooth and creamy, with rich cocoa spiked by just a trace of hazelnut lingering after.
If you’re expecting a bar that tastes like a traditional gianduja, this is not it, but it is very good.
Chocolate Tree Website
Overall Rating: 8 out of 10