Chocolate milk with hazelnut paste Gianduja (26.6% cocoa), Callebaut, block 5 kg, GIA-145

Gianduja Pale is the result of an exquisite blend of Callebaut® milk chocolate (26.5% cocoa) and 25% premium medium-roast hazelnut paste.Through professional mixing techniques, it achieves a perfectly uniform, creamy composition with a rich nutty aroma and no excessive bitterness. The addition of delicate cream ensures a flawless flavor balance, giving the texture an exceptionally smooth, silky, and melt-in-the-mouth quality. Versatile texture: Gianduja Pale is a semi-solid cream that can be easily cut into pralines, bars, or slabs in its original state. It is also suitable for coating or glazing confectionery products. Molding applications: Once softened, the product’s consistency is ideal for depositing into molded pralines, bars, and hollow figures, while maintaining stable uniformity and a rich flavor. Pastry base: When melted, Gianduja Pale becomes an excellent base for ice cream, mousses, Bavarian creams, and other delicate desserts. It harmoniously complements fruity, caramel, and vanilla notes, enhancing their depth while adding a refined nutty warmth to your creations. Creative accents: This product elevates classic desserts to new levels of flavor complexity. Use it to enrich sabayon, chocolate sauces, and glazes with a sophisticated nutty touch. Gianduja Pale is more than just a chocolate mass—it is a multi-functional ingredient for professional pastry chefs and chocolatiers. For those seeking perfect taste, delicate texture, and elegant presentation, it is the ideal choice.