Light 39% hazelnut paste Gianduja style – 5 kg (Valrhona)

Ref. 2266 – 5 kg carton

Boost your professional recipes with a “Gianduja-style” hazelnut paste by Valrhona: 39% hazelnuts, locked with cocoa butter (11%) for a silky, stable, and easy-to-work texture. Conched then finely ground, it offers a clear aromatic signature (roasted hazelnut, warm milk, cocoa hint) and perfectly even melting.

Key features:

• Premium profile: 39% carefully roasted hazelnuts + conched cocoa & sugar.

• Controlled texture: added cocoa butter → shine, clean cut, holds shape when piping.

• Professional versatility: mousses, crémeux, ganaches, inserts, ice creams & sorbets, spreads.

• Quick process: remelting 45–50 °C, precrystallization then use/storage.

• Valrhona consistency: consistent quality, B Corp brand.

Application ideas

• Whipped gianduja ganache (desserts, tarts, macarons)

• Hazelnut crémeux (inserts, verrines)

• Light mousse (desserts & bûches)

• Hazelnut ice cream/sorbet (creaminess + natural anti-crystallization)

• House “signature” praline blend with your pralines

Instructions for use

1. Melt at 45–50 °C.

2. Precrystallize (tempering or seeding) like a milk chocolate rich in cocoa butter.

3. Use for fine coating, emulsion (ganaches), or blend for ice cream bases.

4. Storage: 16–18 °C, dry, protected from odors/heat. Reseal carefully.

Technical sheet

• Brand: Valrhona

• Name: Light hazelnut paste Gianduja style

• Hazelnut content : 39 %

• Added fat : Cocoa butter ~11%

• Packaging : 5 kg carton

• Use: mousses, creamy desserts, ganaches, ice creams/sorbets, confectionery

Ingredients

Sugar, HAZELNUTS 39.3%, cocoa butter.

Allergens

Hazelnuts. Made in a facility using milk. Possible presence of gluten, egg, soy.

Nutritional values (per 100 g)

• Energy: 2424 kJ / 582 kcal

• Lipids: 38.7 g – of which saturated 9.3 g

• Carbohydrates: 49.8 g – of which sugars 53.3 g

• Proteins: 7.0 g

• Fiber: 3.3 g

• Salt: 0.04 g

FAQ

Does this paste need tempering?
Yes. After remelting at 45–50 °C, perform a precrystallization to regain a shiny and stable texture (just like chocolate enriched with cocoa butter).

Can I use it in ice cream?
Yes, it provides creaminess and better body. Incorporate it hot into your mix, then mature and churn.

Difference with a classic praline?
The “Gianduja style” contains cocoa butter: more melting texture, clean cut, decoration hold and chocolate-type finishing.

Compatible with ganaches and moldings?
Perfect in emulsion (smooth and stable ganaches). For fine moldings, properly precrystallize.

Opened storage?
Keep well closed, 16–18 °C, dry & odorless place. Ideally use within 6–8 weeks after opening.