Valrhona Gianduja - Italian Specialty
39% Light Hazelnut Paste Gianduja-Style
39% Light Hazelnut Paste Gianduja-Style. Milder profile, without cocoa.
Valrhona 39% Light Hazelnut Paste Gianduja-Style in a 5kg bucket. A light alternative to dark gianduja: roasted hazelnut paste from Piedmont, without cocoa but with a similarly smooth gianduja profile. A milder, milkier profile, ideal for creations where the hazelnut should shine without the weight of cocoa. Particularly well suited to 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 pastry and chocolate applications best suited to this product.
entremets insert
light gianduja whipped ganache
bars
tarts
4Flavor pairings
Ingredients that reveal and enhance this product in your creations.
white chocolate
milk chocolate
raspberry
praline
5The perfect pairings for this gianduja
Valrhona products that perfectly complement this product in your creations.
6Signature recipe
A creative idea to showcase this product in your creations.
Light gianduja whipped ganache
InspirationVanilla-infused cream added to 39% light hazelnut paste, then rested for 12 hours. Whipped like chantilly cream. The airy texture fully reveals the hazelnut from Piedmont without the weight of cocoa.
Complete technical data sheet
| Brand | Valrhona (France, Tain-l'Hermitage) |
| Range | Gianduja & hazelnut pastes |
| Hazelnuts | Piedmont (Italy) |
| Format | 5kg |
| Storage | 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, and sugar, conched for several hours to create a smooth, enveloping texture. Gianduja contains cocoa (except in 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 and 26–27°C for the light version). It can be molded into solid 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 region in northwestern Italy) produces the Tonda Gentile delle Langhe variety, considered the finest 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 ground cocoa beans blended with hazelnuts. Light hazelnut paste (39% hazelnuts) contains no cocoa—just ground hazelnuts and sugar, similar to 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.
