Mix of 75% milk chocolate and 25% hazelnuts.
Gianduja has a lovely balanced taste and a smooth, creamy and homogenous texture for a great mouthfeel.
It comes as a semi-solid crème that can easily be cut into confectionery delights or enrobed with chocolate.
After softening, it can even be piped into moulded pralines, shells, or chocolate bars and tablets. After melting, it becomes a perfect base for flavouring ice cream and pastry interiors such as mousses, bavarois, and cremeux. Gianduja also works wonders in flavouring desserts such as sabayon, moellux, etc.