Gianduja Dark Chocolate
(minimum)
(maximum)
(average)
(average)
Paste
Gianduja chocolate traditionally made with premium quality cocoa paste and hazelnut paste, for a completely milk free recipe.
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.
-
One-shot
-
Coating-pan
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.
-
Cooking
Perfect in cream-based gelato and semifreddi.
-
Stracciatella
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
