A cream with a compact, but melt-in-the-mouth consistency, with a high percentage of hazelnuts (23%). Exceptional organoleptic characteristics with a very delicate taste of hazelnut praline which feels extremely clean on the palate. Light brown colour. Excellent resistance to heat. For a softer consistency, it can be whipped in a food mixer. Contains no hydrogenated fats.
Recommended temperature for use: approximately 25/26°C when using a planetary mixer, about 31°/35° C when glazing.
To be used in a pure form for fillings or with added chocolate to give it more structure. Excellent with the addition of inclusions.
Can be used for fillings, in pralines, for making cremini chocolates and is suitable for icing confectionery products. It can be flavoured with flavourings and special oily pastes. Can also be used in mixtures for baked products. Use at room temperature for whipping in a food mixer.
Can be used for variegations.