Valrhona Gianduja - Italian Specialty
Light Hazelnut Paste 39% Gianduja Style
Light Hazelnut Paste 39% Gianduja style. Softer profile, no cocoa.
Light Hazelnut Paste 39% Gianduja style Valrhona in 5kg bucket. Light alternative to dark gianduja: toasted Piedmont hazelnut paste, without cocoa but with a creamy profile similar to gianduja. Softer and milkier profile, ideal for creations where the hazelnut should stand out without the weight of cocoa. Particularly suited for fruity pairings (raspberry) or light whipped ganaches.
Characteristics
0%
Cocoa
Pure hazelnut paste
Piedmont
Hazelnuts
Origin Italy
Gianduja
Type
Italian specialty
2Flavor profile
Major profile
pure hazelnut
Minor note
milky
Signature
light sweet
Tasting notes
3Recommended applications
The most suitable pastry and chocolate uses for this reference.
dessert insert
light whipped gianduja ganache
bars
tarts
4Flavor pairings
Ingredients that reveal and enhance this product in your creations.
white chocolate
milk chocolate
raspberry
praline
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.
Light whipped gianduja ganache
InspirationVanilla-infused cream added to the light hazelnut paste 39%, rested for 12h. Whipped like Chantilly. The airy texture fully reveals the Piedmont hazelnut without the weight of cocoa.
Complete technical sheet
| Brand | Valrhona (France, Tain-l'Hermitage) |
| Range | Gianduja & hazelnut pastes |
| Hazelnuts | Piedmont (Italy) |
| Format | 5kg |
| 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 Piedmont hazelnuts?
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.
