What is Valrhona gianduja?

A conched blend of roasted hazelnuts, cocoa beans, and sugar, finely ground to obtain a smooth and melting paste with a hazelnut-chocolate flavor.

At what temperature should Gianduja Noisette Noir 34% be melted?

Melt gently around 30–32 °C. Avoid high temperatures to preserve the smooth texture and hazelnut aromas.

Can it be used as is for filling?

Yes, its naturally melting texture allows direct use as filling or spread. For more firmness, combine it with couverture, cocoa butter, or add gelled mass depending on the application.

What are the best flavor pairings?

Coffee, vanilla, candied citrus, pear, banana, crunchy praline, buckwheat, or cocoa nibs. In ice cream, pair it with a praline ribbon or chocolate sauce.

What allergens does this product contain?

Contains hazelnuts and milk. Possible presence of soy. Refer to the label for the most up-to-date information.

How to store the blocks after opening?

Seal tightly and store between 16 and 18 °C, in a dry place away from odors. Ideally use before the date indicated on the packaging.

Dark Hazelnut Gianduja 34%

Name: Dark Hazelnut Gianduja 34%
Brand: VALRHONA
SKU: 2264
Price: 99.99 EUR
Availability: InStock

€109,99 €99,99

€99,99/kg

Taxes included. Shipping fees calculated at checkout.

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Made in France

In stock

Quantity:

-10%

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Fast shipping — next-day in France, 48h to Belgium, Germany, Spain and Italy.

Description
Reviews

Valrhona Gianduja – Italian Specialty

34% Dark Hazelnut Gianduja

Valrhona 34% Dark Hazelnut Gianduja, smooth, creamy hazelnut and cocoa melt.

Valrhona 34% Dark Hazelnut Gianduja in 3 x 1 kg blocks. Historic Italian specialty: roasted Piedmont hazelnuts ground with cocoa beans and sugar, then conched for several hours to create a pronounced melt-in-the-mouth texture. Different from praline due to its cocoa content and more enveloping texture. Ideal for indulgent chocolate confection centers, artisanal bars, or gianduja whipped ganaches.

Characteristics

34%

Cocoa

Cocoa content

Piedmont

Hazelnuts

Origin Italy

Gianduja

Type

Italian specialty

2Flavor profile

Tasting notes

roasted Piedmont hazelnutmild cocoaintense melt

3Recommended applications

The pastry and chocolate-making applications best suited to this product.

coating

chocolate confection centers

chocolate bars

bars

indulgent ganaches

4Flavor pairings

Ingredients that reveal and enhance this product in your creations.

70% dark chocolate

fleur de sel

coffee

feuilletine biscuit

5Perfect partners for this gianduja

Valrhona products that perfectly complement this product in your creations.

Crunchy Almond Hazelnut Praline

6Signature recipe

A creative idea for showcasing this product in your creations.

Dark gianduja & fleur de sel bar

Inspiration

Temper the 34% dark gianduja to 28–29°C, pour it into a chocolate bar mold, then sprinkle with fleur de sel and roasted hazelnuts. The gianduja’s dark color and melt-in-the-mouth texture create the full effect.

Complete technical data sheet

Brand	Valrhona (France, Tain-l'Hermitage)
Range	Gianduja & hazelnut pastes
Cocoa content	34%
Hazelnuts	Piedmont (Italy)
Format	3 x 1 kg
Conservation	15–18°C, away from light and moisture
Allergens	May contain: tree nuts, soy, gluten, and milk depending on the product
Made in	France (Tain-l'Hermitage, Drôme)

Frequently asked questions

What is the difference between gianduja and praline?

Praline contains at least 50% nuts plus caramelized sugar. Gianduja is a different blend: ground hazelnuts + cocoa + sugar, conched for several hours to create a smooth, melt-in-the-mouth texture. Gianduja contains cocoa (except light versions), while classic praline does not.

How is gianduja used in chocolate making?

Gianduja is lightly tempered (around 28–29°C for the dark version, 26–27°C for the light version). It can be poured into pure chocolate bars, used as a filling for molded chocolates, or incorporated into whipped ganache. Its melt-in-the-mouth texture makes it a favorite among luxury chocolatiers.

Why hazelnuts from Piedmont?

Piedmont (a northwestern region of Italy) produces the Tonda Gentile delle Langhe variety, considered the best hazelnut in the world. It has an intense aromatic profile, thin skin, and an optimal oil content for gianduja. Valrhona sources this origin exclusively for its gianduja.

What is the difference between dark gianduja and light hazelnut paste?

Dark gianduja (34% cocoa) contains cocoa beans ground with hazelnuts. Light hazelnut paste (39% hazelnuts) contains no cocoa, just ground hazelnuts and sugar, like gianduja but without cocoa mass. Ideal for recipes where the hazelnut should shine on its own.

Learn more

Explore the Valrhona collection, chocolates and pralines, and chocolate 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.

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