By Michele Genisio
Many great ideas emerge in times of crisis or by mistake. One minor Italian crisis in 1945 was the high price of chocolate in the post-World War II era. To stretch his supply, a master pastry chef from Alba, Italy, created a cream with chopped hazelnuts that rivaled other confectioners in his city. Using this cream, Chef Pietro Ferrero then created the little chocolates that he named “Giandujot,” which are now so famous in Italy and elsewhere.