Gianduja chocolate

Milk Gianduja

Cocoa
min
26
Sugar
max
30
Cocoa
butter
24
Total
fat
45
Fluidity
 3.5/5 
Milk Gianduja

Description

A recipe that combines the creaminess of milk with the intense and refined flavour of premium quality hazelnut paste, giving life to a gianduja chocolate with a perfectly balanced blend of dairy creaminess and hazelnut flavour, which satisfies even the most refined palates. The balancing of its ingredients and the important presence of hazelnut paste (25%) make it a highly malleable product and easy to work with

Uses

Operating recommendations

In chocolatier

Its flexibility and ease of use makes it a perfect chocolate for the production of nutty and nougat chocolate, chocolate specialties, chocolate bars and snacks, in combination with nuts and dried fruits, puffed rice and cereals. It is an ideal product for the production of pure gianduiotti and long life fillings. When softened, it can be used in the sac à poche.

In pastry

Thanks to its ductility and its form in loaves, it is perfect for decorating, especially for making long, solid and full-bodied chocolate shavings easily; great as a complement for cakes, single-serving portion sizes and small pastries. Excellent for ganache topping creams – even whipped – excellent stability and structure.

In ice cream making

Great performance of taste in ice cream, semifreddo cold desserts and sorbets.

Taste profile

Cocoa
35%
Sugar
70%
Milk
52.5%
Hazelnut
52.5%

Pack size

Cod. 8395 2,5 Kg Bowl (4 Bowls per Case)

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