Gianduja Noisette Noir 34% – 3 x 1 kg (Valrhona)

Ref: 2264 – 3 blocks of 1 kg
Premium blend: roasted hazelnuts (34%) + fine cocoas (28%) conched and very finely ground.

Designed for demanding workshops, the Gianduja Noisette Noir 34% Valrhona delivers a clear taste of dark chocolate and hazelnut, with a great aromatic power and a naturally melting texture. A versatile base for mousses, creams, ganaches, as well as ice creams & sorbets with a hazelnut character.

Key points

• Aromatic signature: intense roasted hazelnut + dark cocoa.

• Texture: smooth, creamy, easy to emulsify and pipe.

• Pro format: 3 blocks of 1 kg – easy portioning, grating, and melting.

• Versatility: pastry, chocolate making, ice cream making.

• Commitment: Valrhona is B Corporation certified.

Flavor profile

• Main notes: roasted hazelnuts, dark chocolate.

• Mouthfeel: aromatic intensity, long and indulgent finish.

Recommended applications

• Ganaches & mounted pralines (candies, desserts, tarts).

• Creams, mousses, bavarois hazelnut-chocolate.

• Ice creams & sorbets with hazelnut/chocolate, marbling, inserts.

• Spreading devices, fillings, clusters, soft coatings.

Usage advice

• Preheating & melting: grate/chopped block, melt gently at 30–32 °C (bain-marie or microwave in pulses).

• Emulsification: incorporate into hot liquid phase (cream/milk) in 2–3 additions, blend to smooth.

• Structuring: for more firmness, combine with dark/milk couverture, cocoa butter, or gelling agents depending on use.

• Storage: keep dry, 16–18 °C, protected from odors and humidity. Best before date: see packaging.

Technical sheet

• Brand: Valrhona

• Product: Gianduja Noisette Noir 34%

• Format: 3 x 1 kg (blocks)

• Reference : 2264

• Typical composition: hazelnuts 34%, fine cocoas 28%

Nutritional values (per 100 g)

• Energy: 573 kcal (2381 kJ)

• Lipids: 40.80 g — of which saturated 13.70 g

• Carbohydrates: 39.10 g — of which sugars 37.10 g

• Proteins: 8.67 g

• Dietary fiber: 7.55 g

• Salt: 0.03 g

Ingredients & Allergens

• Ingredients: sugar, HAZELNUTS 34%, cocoa beans, cocoa butter, WHOLE MILK powder, natural vanilla extract.

• Allergens: hazelnuts, milk. Possible presence of soy.

Why choose it?

• High aromatic yield in hazelnut without long work on homemade praline.

• Consistency Valrhona, controlled process (conching/fine grinding).

• Time saving in production on fillings, inserts, and frozen bases.

Add the Gianduja Noisette Noir 34% to the cart and give your creations a clear, consistent, and intense hazelnut-cocoa signature.