Gianduja Milk Chocolate
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A recipe that combines the creaminess of milk with the intense and refined flavour of premium quality hazelnut paste, creating a perfectly balanced gianduja chocolate, both in its body and in the aroma of milk and hazelnut.
An easy to work with ingredient, this makes it perfect for hazelnut and chocolate nougat, chocolate specialities, bars and snacks, when combined with dried fruit, puffed rice and cereals. Used as is, ideal for gianduja chocolates and long conservation fillings. Can be used in a sac à poche when softened.
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Coatings
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Moulding
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Coating-pan
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One-shot
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Hollow shapes
Its versatility and tablet shape makes this perfect for decorations, in particular for easily making long shavings, solid and thick. Perfect addition to cakes, monoportions and small-scale pastries. Perfect for creams and filling ganaches of strong and stable structure, even when whipped.
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Cooking
Buoni risultati di gusto in gelateria, semifreddi e sorbetti.
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Gelato ingredient
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Coating
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Stracciatella
This recipe combines the creaminess of milk with the intense, refined taste of premium quality hazelnut paste, bringing to life a gianduja chocolate with a perfect balance between body and milk and hazelnut flavours, which will satisfy even the most discerning of palates. The equilibrium of its ingredients and the high proportion of hazelnut paste (25%) makes this a flexible and malleable product.
