This gianduja is a ready-to-use mixture of milk chocolate and hazelnut paste. It makes a great filling (warmed and piped straight or aerated first) in moulded pralines or can be enrobed after cutting. It is also perfect for flavouring crèmes, bavarois, pastry interiors, etc. It is firm and cuttable and pale in colour.
(Product Code: SCM222 | Callebaut Code: GIA-144)
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