Gianduja Noisette Noir 34% Newcakes Texture: suitable for aqueous and

Texture: suitable for aqueous and fatty environments

former World Chocolate Master

Nibs (or nibs in English) are the most natural and raw form of cocoa: these are roasted beans simply crushed

Grâce à la technique de confisage à froid 45°

Affichez avec style vos gâteaux

Gianduja Noisette Noir 34% Newcakes Texture: suitable for aqueous andValrhona Gianduja Italian Specialty 34% Dark Hazelnut Gianduja Valrhona 34% Dark Hazelnut Gianduja, smooth melting hazelnut + cocoa. Valrhona 34% Dark Hazelnut Gianduja in 3 x 1 kg blocks. Historic Italian specialty: roasted Piedmont hazelnuts ground with cocoa beans and sugar, conched for several hours for a pronounced melting texture. Different from praline by its cocoa content and more enveloping texture. Ideal for candy centers, artisanal tablets,