Nougat, gianduja & nut creams

Here you will find nougat and gianduja for praline fillings, plus nut creams for cutting, piping or layering. This range is part of our praline fillings and is chosen with chocolate making in mind: each mass has its job, depending on whether it needs to stay firm or creamy.

Which nut fillings do we stock?

• Firm gianduja for cutting: hazelnut gianduja and almond gianduja, 150 g each, plus light hazelnut-almond gianduja in a 1 kg block.
• Nougat: nut nougat 125 g, square nougat plates 100 g and nougat praline cream 1 kg.
• Creams for piping: gianduja hazelnut cream, hazelnut cream 45 %, light hazelnut cream 45 % and pistachio cream 45 %, 250 g each, plus hazelnut praline paste 325 g.
• Fillings: hazelnut and almond 200 g, pistachio 230 g, creamy coconut 200 g.
• With crunch: coconut and milk-hazelnut fillings with wafer crunch, white chocolate filling with biscuit crunch, creamy filling with cookie pieces.
• Marzipan: walnut marzipan and pistachio marzipan, 250 g each.

Firm or creamy: how to use each mass

Firm gianduja is the basis for cut chocolates. Warm it gently until spreadable, spread it evenly into a frame and leave it to set overnight. Then cut it with a warm knife and coat the pieces in tempered couverture chocolate. Nougat and marzipan can be layered the same way.

Creamy nut creams, on the other hand, are piped into chocolate praline shells. Stir well, fill your piping bag and stop just short of the rim so there is room for a couverture cap. Fillings with wafer or biscuit crunch need a wide opening, otherwise the pieces get stuck. A layer of nut cream under caramel or ganache gives your chocolates a second layer of flavour.

Frequently asked questions

How is this different from the Nuts & Nougat category?

This page lists masses made for filling chocolates. Nuts and nougat as baking ingredients are under Nuts & Nougat.

Is there a recipe for nougat chocolates?

Yes, on our blog: the best nougat chocolates, explained step by step.

Is there a course for more experienced chocolate makers?

If you already know the basics, our advanced praline course in Adliswil is the right next step. Dates are shown on the course page.