Valrhona Gianduja - Italian Specialty
34% Dark Hazelnut Gianduja
Valrhona 34% Dark Hazelnut Gianduja, smooth melting hazelnut + cocoa.
Valrhona 34% Dark Hazelnut Gianduja in 3 x 1 kg blocks. Historic Italian specialty: roasted Piedmont hazelnuts ground with cocoa beans and sugar, conched for several hours for a pronounced melting texture. Different from praline by its cocoa content and more enveloping texture. Ideal for candy centers, artisanal tablets, or gianduja whipped ganaches.
Characteristics
34%
Cocoa
Cocoa content
Piedmont
Hazelnuts
Origin Italy
Gianduja
Type
Italian specialty
2Flavor profile
Major profile
Hazelnut
Minor note
Cocoa
Signature
Smooth melting
Tasting notes
3Recommended applications
The most suitable pastry and chocolate uses for this reference.
Coating
Candy centers
Tablets
Bars
Decadent ganaches
4Flavor pairings
Ingredients that reveal and enhance this product in your creations.
70% dark chocolate
Fleur de sel
Coffee
Puff pastry biscuit
5Partners of this gianduja
Valrhona products that perfectly complement this reference in your creations.
6Signature recipe
A creative idea to highlight this reference in your creations.
Dark gianduja & fleur de sel tablet
InspirationTemper the 34% dark gianduja to 28-29°C, pour it into a tablet mold, sprinkle with fleur de sel and roasted hazelnuts. The dark color and the melting of the gianduja in the mouth create the full effect.
Complete technical sheet
| Brand | Valrhona (France, Tain-l'Hermitage) |
| Range | Gianduja & hazelnut pastes |
| Cocoa content | 34% |
| Hazelnuts | Piedmont (Italy) |
| Format | 3 x 1 kg |
| Storage | 15-18°C, protected from light and humidity |
| Allergens | May contain: nuts, soy, gluten, milk depending on the reference |
| Made in | France (Tain-l'Hermitage, Drôme) |
Frequently asked questions
Difference between gianduja and praline?
Praline contains at least 50% nuts + caramelized sugar. Gianduja is a different blend: ground hazelnuts + cocoa + sugar, conched for several hours for a smooth, enveloping texture. Gianduja contains cocoa (except light versions), unlike classic praline.
How to use gianduja in chocolate making?
Gianduja is tempered slightly (around 28-29°C for the dark version, 26-27°C for the light). It can be poured into pure bars, used as filling for molded candies, or incorporated into whipped ganache. Its melting texture makes it a favorite among luxury chocolatiers.
Why hazelnuts from Piedmont?
Piedmont (North-West region of Italy) produces the Tonda Gentile delle Langhe variety, considered the best hazelnut in the world. Intense aromatic profile, thin skin, optimal oil content for gianduja. Valrhona exclusively sources this origin for its giandujas.
Difference between dark gianduja and light hazelnut paste?
The dark gianduja (34% cocoa) contains cocoa beans ground with hazelnuts. The light hazelnut paste (39% hazelnuts) has no cocoa, just ground hazelnuts and sugar, like gianduja but without the cocoa mass. Ideal for recipes where the hazelnut should stand out alone.
To go further
Explore the Valrhona collection, chocolates and pralines, candy molds on Patissland.
Shipping and Delivery
Processing and Delivery Times
- Order Preparation: 0 to 2 working days
- France, Belgium, Germany: 1 to 2 working days
- Europe: 2 to 5 working days
- Click & Collect Osny: 24-48h
Shipping Fees
- FR, BE, DE: based on weight
- Europe: based on country and weight
- Click & Collect Osny: Free
Exact fees are calculated at checkout.
