Valrhona Gianduja - Italian Specialty
39% Light Hazelnut Paste, Gianduja Style
39% Light Hazelnut Paste, Gianduja Style. Sweeter profile, with no cocoa.
Valrhona 39% Light Hazelnut Paste, Gianduja Style, 5 kg bucket. A lighter alternative to dark gianduja: roasted Piedmont hazelnut paste, with no cocoa but a similarly smooth profile to gianduja. A sweeter, milkier profile, ideal for creations where the hazelnut needs to 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
Main profile
pure hazelnut
Minor note
milky
Signature
light and sweet
Tasting notes
3Recommended applications
The pastry and chocolate-making applications best suited to this product.
entremets insert
light gianduja whipped ganache
bars
tarts
4Flavor pairings
Ingredients that bring out and enhance this product in your creations.
white chocolate
milk chocolate
raspberry
praline
5Perfect partners for this gianduja
Valrhona products that perfectly complement this item in your creations.
6Signature recipe
A creative idea to showcase this product in your creations.
Whipped light gianduja ganache
InspirationVanilla-infused cream, added to 39% light hazelnut paste and left to rest for 12 hours. Whipped like whipped cream. Its airy texture brings out the Piedmont hazelnut without the weight of cocoa mass.
Full technical specifications
| Brand | Valrhona (France, Tain-l'Hermitage) |
| Range | Gianduja & hazelnut pastes |
| Hazelnuts | Piedmont (Italy) |
| Size | 5kg |
| Storage | 15-18°C, away from light and moisture |
| Allergens | May contain: tree nuts, soy, gluten, milk depending on the product |
| Made in | France (Tain-l'Hermitage, Drôme) |
Frequently asked questions
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, enveloping texture. Gianduja contains cocoa (except for light versions), unlike classic praline.
How do you use gianduja in chocolate making?
Gianduja is tempered lightly (around 28-29°C for the dark version, 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 Piedmont hazelnuts?
Piedmont (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 optimal oil content for gianduja. Valrhona exclusively sources this origin for its gianduja.
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 the cocoa mass. Ideal for recipes where the hazelnut should shine on its own.
Explore further
Explore the Valrhona collection, chocolates and pralines, candy molds at 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.
