Sahagún Gianduja on Toast

So we’re at a wine and chocolate tasting the other night, and there is the beautiful chocolatier Elizabeth Montes, of Sahagún Handmade Chocolates, offering little squares of country bread spread with… what is that?

“Gianduja,” says Montes, pronouncing it “zhan-DOO-yuh,” and explaining that she makes it, from organic Oregon hazelnuts, Valrhona milk chocolate, and fleur de sel, at her lovely little shop at 10 NW 16th Ave., and pipes it into a bittersweet shell and calls it an Oregon Kiss. Though really we recall this from memory, because at the time we were too glazed over, too transported by the gianduja, the sweet, creamy, salty, chocolaty-ness of it, and knew, right then, we needed it. On toast. And thought you might, too.

Add a ramekin of Sahagun gianduja to any toast order for a dollar.

photo by Susan Seubert for AAA Via 2006