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Barry Callebaut

Dark Chocolate Pale Gianduja Filling - 30% Hazelnuts

Case (5 - 5 kg Block)


Callebaut item #GIA-D2-144: Creamy mixture of dark chocolate and medium roasted hazelnut paste. Mix of 70% dark chocolate and 30% hazelnuts. Gianduja Dark is a smooth and creamy mix of Callebaut's dark chocolate and a pure hazelnut paste. The cream is mixed, conched and tempered by our Master Concher to create a lovely balanced taste, and a smooth, homogeneous texture for great mouthfeel. Gianduja Dark comes a semi-solid cream that can easily be cut into confectionery delights or enrobed with chocolate. After softening, it can even be piped into moulded chocolate shells, pralines or chocolate bars. After melting, it becomes a perfect base for flavouring ice cream and pastry interiors such as mousse, bavarois and cr©meux. Gianduja also works wonders in flavouring desserts such as sabayon or m“lleux.


Packaging: Block


Kosher Certification

Item Number: D-SO-3038


Using only the finest ingredients, Callebaut has been crafting its Finest Belgian Chocolate in the heart of Belgium for more than 100 years. Made with dedication passed on from generation to generation, Callebaut chocolate is relied on every day by chefs and chocolatiers to create great tasting delights.

$414.20
Case (5 - 5 kg Block)


Callebaut item #GIA-D2-144: Creamy mixture of dark chocolate and medium roasted hazelnut paste. Mix of 70% dark chocolate and 30% hazelnuts. Gianduja Dark is a smooth and creamy mix of Callebaut's dark chocolate and a pure hazelnut paste. The cream is mixed, conched and tempered by our Master Concher to create a lovely balanced taste, and a smooth, homogeneous texture for great mouthfeel. Gianduja Dark comes a semi-solid cream that can easily be cut into confectionery delights or enrobed with chocolate. After softening, it can even be piped into moulded chocolate shells, pralines or chocolate bars. After melting, it becomes a perfect base for flavouring ice cream and pastry interiors such as mousse, bavarois and cr©meux. Gianduja also works wonders in flavouring desserts such as sabayon or m“lleux.


Packaging: Block


Kosher Certification

Item Number: D-SO-3038


Using only the finest ingredients, Callebaut has been crafting its Finest Belgian Chocolate in the heart of Belgium for more than 100 years. Made with dedication passed on from generation to generation, Callebaut chocolate is relied on every day by chefs and chocolatiers to create great tasting delights.

Case (5 - 5 kg Block)


Callebaut item #GIA-D2-144: Creamy mixture of dark chocolate and medium roasted hazelnut paste. Mix of 70% dark chocolate and 30% hazelnuts. Gianduja Dark is a smooth and creamy mix of Callebaut's dark chocolate and a pure hazelnut paste. The cream is mixed, conched and tempered by our Master Concher to create a lovely balanced taste, and a smooth, homogeneous texture for great mouthfeel. Gianduja Dark comes a semi-solid cream that can easily be cut into confectionery delights or enrobed with chocolate. After softening, it can even be piped into moulded chocolate shells, pralines or chocolate bars. After melting, it becomes a perfect base for flavouring ice cream and pastry interiors such as mousse, bavarois and cr©meux. Gianduja also works wonders in flavouring desserts such as sabayon or m“lleux.


Packaging: Block


Kosher Certification

Item Number: D-SO-3038


Using only the finest ingredients, Callebaut has been crafting its Finest Belgian Chocolate in the heart of Belgium for more than 100 years. Made with dedication passed on from generation to generation, Callebaut chocolate is relied on every day by chefs and chocolatiers to create great tasting delights.

Case (5 - 5 kg Block)


Callebaut item #GIA-D2-144: Creamy mixture of dark chocolate and medium roasted hazelnut paste. Mix of 70% dark chocolate and 30% hazelnuts. Gianduja Dark is a smooth and creamy mix of Callebaut's dark chocolate and a pure hazelnut paste. The cream is mixed, conched and tempered by our Master Concher to create a lovely balanced taste, and a smooth, homogeneous texture for great mouthfeel. Gianduja Dark comes a semi-solid cream that can easily be cut into confectionery delights or enrobed with chocolate. After softening, it can even be piped into moulded chocolate shells, pralines or chocolate bars. After melting, it becomes a perfect base for flavouring ice cream and pastry interiors such as mousse, bavarois and cr©meux. Gianduja also works wonders in flavouring desserts such as sabayon or m“lleux.


Packaging: Block


Kosher Certification

Item Number: D-SO-3038


Using only the finest ingredients, Callebaut has been crafting its Finest Belgian Chocolate in the heart of Belgium for more than 100 years. Made with dedication passed on from generation to generation, Callebaut chocolate is relied on every day by chefs and chocolatiers to create great tasting delights.

Contact us for details

Contact us for details

Contact us for details

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