Helle Haselnuss-Mandel Gianduja schnittfest, 1 kg

In Switzerland, the word «Nougat» often refers to thin almond-and-sugar wafers – in Germany, Nougat means a firm-cut nut mass like this one. The light hazelnut-almond Gianduja, firm-cut, is one of the great temptations of the confectionery world. Originating in 19th-century Piedmont under the name «Gianduja», it unites roasted, finely ground nuts with chocolate and sugar to create a rich, intensely aromatic mass. Hazelnuts and almonds are roasted and processed into a fine paste, which is blended with melted chocolate, cocoa butter and sugar – full-bodied, intensely nutty, gently chocolatey, and with a depth that delights. Anyone who has tasted it plain immediately understands why authentic Gianduja has been indispensable for centuries.

The light hazelnut-almond Gianduja, firm-cut, impresses with its light brown colour, a homogeneous mass with a matt-glossy surface, and a distinctly firm-cut consistency. With a 25% nut content – 16.8% hazelnut and 8.4% almond – it develops a deep, full-bodied nut aroma that enriches every creation without masking the flavour of other ingredients. As a Praline filling, the mass can be poured precisely into Praline frames or Silicone molds, allowed to cool completely, and then cleanly cut – the result is dimensionally stable Cut chocolates with a compelling nut aroma. For Branchli, roll the mass with a little icing sugar into long logs, cut into pieces, roll in Hazelnut brittle, and dip in tempered couverture. As a rolled-out Praline mass, roll to approx. 1 cm thickness, cut out shapes, and dip in couverture – garnish with Hüppen flake or brittle for an extra crunch. In patisserie, it is equally suitable as a filling in baked goods, as a Ganache base for cakes and Macarons, or as a component of mousses and creams. The Gianduja can also be melted and whipped: melt half of the mass, cut into small cubes, over a bain-marie at a maximum of 40°C, remove from the heat, stir in the second half, and allow to cool completely at room temperature. Then whip – the result is a light, intensely nutty cream, ideal as a cake filling, Praline filling, or addition to a nut Buttercream. When combining the Gianduja mass with couverture, ensure that both masses are brought to processing temperature (approx. 28–32°C) – this ensures a perfect bond.

Store in a cool, dry, dark place at 12–16°C – not in the refrigerator, as moisture causes sugar bloom. Once opened, seal well and use within 30 days. Unopened shelf life: 12 months.

The light hazelnut-almond Gianduja, firm-cut, is pure temptation in firm-cut form. With its intense, finely balanced nut aroma and its pleasantly firm yet delicately melting consistency, it provides the perfect foundation for versatile gourmet creations. Whether as a fine Praline filling, for Branchli and Cut chocolates, as a creamy filling for cakes and pastries, or as an aromatic base for Ganache and Macarons – this Gianduja lends every creation a wonderfully nutty note. Coated in the finest couverture, it becomes a truly special highlight. Made in Switzerland from controlled and certified raw materials – a versatile speciality for confectionery, patisserie and chocolaterie. Whatever form it takes – this Gianduja is always worth a little indulgence.