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Gianduja Dark Chocolate
Cocoa
(minimum)
(minimum)
32%
Sugar
(maximum)
(maximum)
43%
Cocoa butter
(average)
(average)
26%
Total fat
(average)
(average)
40%
Pistachio
Paste
Paste
24%
Fluidity:
Gianduja chocolate traditionally made with premium quality cocoa paste and hazelnut paste, for a completely milk free recipe.
Certifications
Features
Available formats
5 kg box
Product code: 8237
4 Trays of 2.5 kg
Product code: 8396
Applications
Chocolaterie
Perfect for gianduja chocolates. Highly suitable for cremini, even customising the flavours. Perfect for filling creams and fillings for chocolates, suitable for coverings and glazes.
It can also be used for
-
Coating-pan
-
One-shot
Pastry
Melted at a temperature of 40°, perfect in pastry creams, butter-based creams and other filling creams for cakes and pastries. Can be used with cream to create a chocolate Chantilly cream and fillings for use in above zero temperatures. Its tablet shape makes them easy to transform into shavings and curls for decorations and cakes.
Recommended for
It can also be used for
-
Cooking
Gelato
Perfect in cream-based gelato and semifreddi.
Recommended for
It can also be used for
-
Stracciatella
Description
Traditional chocolate made with premium quality cocoa and hazelnut pastes, in a milk free recipe. Characterised by its high proportion of hazelnut paste (24%), which gives it a lingering and refined gianduja flavour.
Modelled into approx. 4,5 g flat disks, allowing them to be easily processed in the tempering machine and speed up the melting time.
Cartone con sacco da 5kg
Taste profile
