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Nut fillings bring the flavour of roasted hazelnut, almond, pistachio, pecan, cashew and peanut to chocolates, cakes and gelato. Reach for praline or gianduja when you want a ready-made centre, a 100% nut paste to flavour a mass of your own, or a chocolatey hazelnut spread when you are filling or topping bakes.
What Is the Difference Between Praline and Gianduja?
Praline is made by combining roasted nuts with caramelised sugar, and usually fills bonbons, desserts, ice cream and gelato; it can be aerated to lighten it, or flavoured with oils and drops. Gianduja is a chocolate and hazelnut paste, invented in Turin in the 19th century - delicious on its own, enrobed in chocolate, or used to flavour gelato.
How Do I Use a 100% Nut Paste?
The 100% roasted pastes are pure nut, finely ground to a thick, slightly textured paste for patisserie and ice cream. Stir in a little chocolate and you have a very nutty filling that pipes easily into bonbons and sets firm when cool. Lubeca pure almond marzipan and tahini paste sit in the range too.
_6kg tub.webp)
_6kg tub.webp)
_6kg tub.webp)
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