Gianduja Noisette Noir 34% Newcakes Grâce à la technique de

Grâce à la technique de confisage à froid 45°

former World Chocolate Master

Ariaga Blanc 30%

Velvet or mirror for this mold

Gianduja Noisette Noir 34% Newcakes Grâce à la technique deValrhona 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,