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Our gianduja is a ready-to-use mix of hazelnuts, chocolate and sugar which has been ground to a deliciously smooth and cuttable paste. As gianduja has a higher minimum chocolate content than a hazelnut crème, it’s firmer to work with which allows you to make moulded confections that don’t need to be enrobed in chocolate (unless of course… you just need a little bit of extra chocolate!).
Gianduja chocolate is available in dark chocolate (70% dark chocolate, 30% hazelnuts) or milk chocolate (75% chocolate, 25% hazelnuts). There are an endless amount of uses for the chocolatier, baker and patissier as it can be used for moulded pralines, enrobing and is also perfect for using in pastry interiors and flavouring crèmes.
Click here to read more about our gianduja chocolate.
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