Helle Haselnuss-Mandel Gianduja schnittfest, 1 kg

In Switzerland, «Nougat» often refers to thin almond-sugar wafers – in Germany, Nougat means a firm-cut nut paste like this one. But whatever you call it: light hazelnut-almond Gianduja, firm-cut, is one of the great temptations of the confectionery world. Originating in the 19th century in Piedmont under the name «Gianduja», it has since been the secret queen of the Praline world – a combination of roasted, finely ground nuts with chocolate and sugar that produces a rich, intensely aromatic mass making every bite an experience. The production process is as simple as it is ingenious: hazelnuts and almonds are roasted and processed into a fine, aromatic paste. This paste is blended with melted chocolate, cocoa butter and sugar – the result is a rich, intensely nutty mass that is absolutely convincing in both texture and flavour. Full-bodied, nutty, lightly chocolatey and with a depth that keeps you coming back for more. And anyone who has tasted it pure will immediately understand why real Gianduja has been captivating people for centuries.

Light hazelnut-almond Gianduja, firm-cut is distinguished by its light, pale-brown colour, its homogeneous mass with a matt-glossy surface and its distinctly firm-cut consistency. The nut content is 25% – 16.8% hazelnuts and 8.4% almonds – giving the mass a deep, full-bodied nut aroma that is immediately recognisable and unmistakable. The flavour is intensely nutty, pleasantly sweet and lightly chocolatey – a filling that convinces in every creation and complements the natural flavour of other ingredients without overpowering them. Light hazelnut-almond Gianduja, firm-cut is a filling whose possibilities are virtually limitless. As a Praline filling it is one of the most popular and classic applications – the firm-cut consistency makes it possible to pour the mass precisely into Praline frames or Silicone molds, allow it to cool completely and then cut it cleanly and evenly. The result is dimensionally stable, uniform Cut chocolates with a nut aroma that makes every bite an experience. For making Branchli, roll the firm-cut mass with a little icing sugar into long logs and cut them with a knife into approx. 10 equal-length pieces. Then roll them in Hazelnut brittle and dip in tempered couverture – and your homemade Branchli are ready to delight every chocolate lover. The firm-cut consistency makes this process effortlessly simple. The Gianduja is also ideal as a rolled-out Praline mass: roll it out with a Rolling pin to approx. 1 cm thickness – a little icing sugar prevents sticking – then cut out shapes with any Cookie cutter motif of your choice. After dipping in tempered couverture, you get delicious Pralines with a nutty Gianduja centre. For extra crunch, garnish the Pralines additionally with Hüppen flakes, almond or Hazelnut brittle. In patisserie, light hazelnut-almond Gianduja, firm-cut reveals its full seductive power. As an irresistible filling in fine baked goods, as an aromatic Ganache base for cakes and Macarons, as an insert in cake bases or as a component of mousses and creams – the intense nut aroma lends every creation depth, character and a Gianduja flavour that lingers in the memory.

Melting and then whipping the Gianduja offers a particularly versatile processing option. The light, nutty cream that results is perfect as a cake filling, Praline filling or as an addition to a chocolatey nut Buttercream. Here's how: cut the Gianduja into small cubes. Place half of them in a Bowl and melt gently over a bain-marie at max. 40°C. Once the mass has melted, remove the Bowl from the bain-marie and stir in the second half of the Gianduja cubes until these too are completely dissolved. Leave the mass at room temperature until it has cooled completely. Then whip – and you instantly get a wonderfully light, intensely nutty cream that convinces in every creation. This is how you process the light Gianduja mass simply and precisely. For Praline fillings and cut Nougat, first warm the Gianduja slightly – ideally in a bain-marie or in a tempering device at max. 40°C – until it is soft and spreadable. Then pour it into the Praline frame or the desired mould, distribute evenly and allow to cool and set completely at 16–18°C. Then cut into the desired shapes with a sharp, slightly warmed knife – warming the knife ensures clean, precise cut edges without breaks or cracks. For use as a Ganache base, warm the Gianduja slightly and mix with cream, butter or other ingredients according to the recipe. It emulsifies well and produces a smooth, intensely nutty Ganache that works equally well as a Praline filling, cake filling or icing. When combining the Gianduja with couverture, make sure the couverture is correctly tempered and the Gianduja is brought to processing temperature (approx. 28–32°C) – this ensures a perfect bond and gives the finished product a beautiful gloss and a clean snap.

Light hazelnut-almond Gianduja, firm-cut must be stored cool, dry and protected from light at 12–16°C. Temperatures above 20°C impair the consistency – the Gianduja becomes soft, loses its firm-cut quality and can develop fat bloom. Temperatures that are too low make the mass too firm and brittle. Do not store in the refrigerator – the moisture leads to sugar bloom and impairs quality and appearance. Seal the tub well after opening and use within 30 days. Unopened in its original packaging, the Gianduja keeps for 12 months. Do not store near strongly scented foods or in direct sunlight.

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 Nougat, as a creamy filling for cakes and pastries or as an aromatic base for Ganache and Macarons – this Gianduja can be used in many ways and lends every creation a wonderfully nutty note. Coated with the finest couverture it becomes a truly special highlight. And if you prefer it completely pure, you are of course welcome to enjoy it straight from the tub. Made in Switzerland from controlled and certified raw materials, it combines the highest quality with authentic indulgence. A versatile speciality for confectionery, patisserie and chocolaterie – and for everyone who loves fine nut flavour. Whatever form it takes – this Gianduja is always worth a little indulgence.