Gianduja Hazelnut & Almond Tablet, Organic Raw Cocoa - Songes et Cacao - 50 g
Gianduja in raw cacao and vegan version: unroasted beans, finely ground organic hazelnuts and almonds.
Like a spreadable bar, without palm oil.
50 g bar, handmade by Songes et Cacao.
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€5.90
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Gianduja Hazelnut & Almond Tablet, Organic Raw Cocoa - Songes et Cacao - 50 g images
Gianduja Tablet with Hazelnuts & Almonds, Organic Raw Cocoa
The Gianduja tablet from Songes et Cacao is the indulgence of the range: raw, unroasted cocoa combined with finely ground organic hazelnuts and almonds, for a melting texture reminiscent of spread. No palm oil, no milk, no refined sugar: just cocoa beans, nuts, and coconut flower and beet sugar.
🍫 Why this tablet?
Gianduja is a Piedmontese specialty born in the 19th century when cocoa was rare and expensive: it was then supplemented with hazelnuts. Yann offers a raw and vegan version, where nuts make up more than a third of the tablet (18.75% hazelnuts and 18.75% almonds).
It's one of the best sellers in the workshop. With us, it was unanimously appreciated during tasting, even by those who usually prefer milk chocolate.
🍫 How to enjoy it?
Let a square slowly melt in your mouth: the raw cocoa comes first, then the roundness of the hazelnut and the sweetness of the almond take over.
As a dessert, a square pairs very well with herbal tea or coffee. You can also grate it over porridge, a smoothie bowl, or a banana for a touch of uncooked gianduja.
Store it in a cool, dry place, between 15 and 18 °C, away from light. After taking it out of the refrigerator, let it return to room temperature for a few minutes to release all its aromas.
🍫 Focus on the ingredients:
- Raw cocoa (37.5%): unroasted beans, ground for 24 hours under a stone mill, retaining their original aromas.
- Hazelnuts (18.75%) and almonds (18.75%): finely ground with the cocoa, they give the gianduja its melting texture and roasted nut flavor, without any added fat.
- Coconut sugar and beet sugar: a blend that sweetens without masking the cocoa. Coconut flower sugar has a slightly caramelized taste.
> Discover our full selection of raw cocoa.
Raw Cocoa and Nuts: the Gianduja Duo
Without roasting, cocoa retains a much higher proportion of its polyphenols and flavonoids, natural compounds of the bean largely degraded by high-temperature cooking. This is what makes raw cocoa so valuable, as detailed in our article on the benefits and virtues of raw cocoa.
Hazelnuts and almonds provide mostly unsaturated fats, fibers, and vitamin E. They replace the milk and palm oil found in industrial spreads.
It remains a treat: to be savored square by square, as part of a varied and balanced diet.
SONGES ET CACAO
Songes et Cacao is the workshop of Yann Maritaud, a chocolatier based in Drôme, in Crest, after several years in Lamastre in Ardèche. Yann is one of the very few French chocolatiers who make their chocolate from bean to bar: it's the "bean-to-bar" approach. Only 2 to 3% of chocolatiers in France work this way.
At his workshop, everything that can be done by hand is done by hand. The beans are sorted one by one, crushed, and separated from their shell, then ground for 24 hours under a stone mill to obtain the cocoa paste. Each tablet is then hand-molded and packaged. No step is outsourced to an industrial company.
Most importantly, the beans are not roasted. While classic chocolate roasts its beans between 150 and 180 °C, Yann works with them raw, preserving the most delicate aromas of each origin, much like a grape variety for wine.
His tablets are certified Organic Agriculture and Nature & Progrès. The beans come from small cooperatives in South America, the chestnut flour from the Ferme du Châtaignier in Lamastre, and the sugar is a blend of coconut flower sugar and French beet sugar. The tablet's packaging is compostable, and the workshop's waste is used as mulch by a neighboring plant producer.
We discovered Yann's work while looking for a raw cocoa workshop, and we immediately recognized the same level of demand as at Biovie. After a family tasting, the choice of these four tablets was obvious.
Packaging: 50 g tablet, compostable bag.
Ingredients: Raw cocoa* 37.5%, hazelnuts* 18.75%, almonds* 18.75%, coconut sugar*, beet sugar*.
*Ingredients from organic farming.
Unroasted cocoa, vegan, no milk, no palm oil. Artisan bean-to-bar production.
Certification: Organic Agriculture, certified by Certipaq (FR-BIO-09). Also certified Nature & Progrès.
Allergens: contains nuts (hazelnuts, almonds).
Storage method: in a cool, dry place, between 15 and 18 °C, away from heat, light, and humidity.
Manufacturer: Songes et Cacao, Yann Maritaud, artisan chocolatier, 11 rue de l'Hôtel de Ville, 26400 Crest.
Nutritional values:
| Nutritional values | per 100 g |
|---|---|
| Energy | 639 kcal - 2653 kJ |
| Fat of which saturated fatty acids |
46 g 15 g |
| Carbohydrates of which sugars |
47 g 27 g |
| Dietary fiber | 5.5 g |
| Protein | 12 g |
| Salt | 0 g |
Frequently Asked Questions about the Gianduja Tablet:
What is gianduja?
Gianduja is a blend of chocolate and finely ground hazelnuts, invented in Turin in the 19th century. The one from Songes et Cacao is made with raw cocoa, organic hazelnuts, and almonds, without milk or palm oil.
Is the Gianduja tablet vegan?
Yes. It contains no animal products: raw cocoa, hazelnuts, almonds, coconut sugar, and beet sugar. The creamy taste comes solely from the nuts.
Does it contain allergens?
Yes, it contains nuts (hazelnuts and almonds). It is not suitable for people allergic to nuts.
Why does my tablet have white spots?
This is blooming: after a heat shock (during transport, for example), the cocoa butter rises to the surface and forms a white film. It's purely aesthetic, the tablet remains perfectly edible, and its taste is intact. To avoid it, store it in a cool, dry place, between 15 and 18 °C, away from light.
Why do we say "raw cocoa" instead of "raw chocolate"?
The term "raw chocolate" is not recognized by French regulations. Therefore, we refer to a raw cocoa tablet: the beans are not roasted, unlike classic chocolate whose beans are roasted between 150 and 180 °C. This preserves the delicate aromas of the bean.
Update: September 2026. Sheet validated by Éric Viard, founder of Biovie and engineer ISTOM, co-author of Algues au quotidien (Gallimard, 2024) - Best Cookbook in the World, Gourmand Cookbook Awards 2025, and Best Cookbook in France, National Culinary Academy 2025.
Disclaimer: The information presented on this sheet is provided for informational purposes only and does not constitute medical advice. Consult a qualified health professional before making any changes to your diet. As part of a varied and balanced diet and a healthy lifestyle.
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