Valrhona Gianduja - Italian Specialty
39% Light Hazelnut Paste, Gianduja Style
39% Light Hazelnut Paste, Gianduja Style. Milder profile, without cocoa.
Valrhona 39% Light Hazelnut Paste, Gianduja Style, 5 kg bucket. A light alternative to dark gianduja: roasted Piedmont hazelnut paste, without cocoa but with a similarly creamy profile to gianduja. A milder, milkier profile, ideal for creations where the hazelnut should shine without the weight of cocoa. Particularly well suited to fruity pairings (raspberry) or light whipped ganaches.
Characteristics
- Cocoa
- 0%
- Pure hazelnut paste
- Hazelnuts
- Piedmont
- Origin: Italy
- Type
- Gianduja
- Italian specialty
Flavor profile
Dominant profile
pure hazelnut
Minor note
milky
Signature
light and sweet
Tasting notes
Recommended applications
The pastry and chocolate-making applications best suited to this product.
entremets insert
whipped light gianduja ganache
bars
tarts
Flavor pairings
Ingredients that bring out and enhance this product in your creations.
Perfect pairings for this gianduja
Valrhona products that perfectly complement this product in your creations.
Signature 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 rested for 12 hours. Whipped like Chantilly cream. Its airy texture fully brings out the Piedmont hazelnut without the weight of cocoa.
Full technical data sheet
| Brand | Valrhona (France, Tain-l'Hermitage) |
|---|---|
| Range | Gianduja & hazelnut pastes |
| Hazelnuts | Piedmont (Italy) |
| Size | 5 kg |
| Storage | 15-18 °C, away from light and moisture |
| Allergens | May contain: nuts, soy, gluten, milk, depending on the product |
| Made in | France (Tain-l'Hermitage, Drôme) |
Frequently asked questions
Your questions, our advice
What's the 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), while classic praline does not.
How do you use gianduja in chocolate making?
Gianduja is tempered gently (around 28-29 °C for the dark version, 26-27 °C for the light version). It can be poured into 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 hazelnuts from Piedmont?
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 sources this variety exclusively for its gianduja.
What's the difference between dark gianduja and light hazelnut paste?
Dark gianduja (34% cocoa) contains cocoa beans ground together with hazelnuts. Light hazelnut paste (39% hazelnuts) contains no cocoa, just ground hazelnuts and sugar, like gianduja but without cocoa mass. Ideal for recipes where the hazelnut should shine on its own.
Additional resources
Explore the Valrhona collection, chocolates and pralines, chocolate molds on Patissland.
Learn more
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.
