Step into the chocolate tradition of Turin with Callebaut's dark gianduja, a smooth, sliceable blend of 70% dark chocolate and 30% medium roasted hazelnut paste that arrives as a 5kg block and does the blending for you. Cut it, pipe it or melt it and let a deep, toasted hazelnut flavour run through your bonbons, bakes and ice creams while the dark chocolate keeps the sweetness in check and the finish long and cocoa rich.

This is the darker, more grown-up side of gianduja. Callebaut conch and temper the mix before moulding it, so the block arrives firm, even and ready to work with. Reach for it wherever you want hazelnut and chocolate in one step.

How to Use Dark Gianduja

Cut it cold into bars, cubes or discs with a warmed knife and enrobe them in tempered dark chocolate for a classic gianduja bonbon with a clean, sharp edge. Warm it gently until it pipes, straight from the bowl or beaten with a paddle first for a lighter, aerated centre, and fill moulded shells, tablets or bars. Or melt it fully and stir it into ganache, mousse, bavarois, crémeux and gelato bases for hazelnut and chocolate in a single addition.

At around 10 to 12g a centre, one 5kg block fills somewhere between 400 and 500 moulded pralines.

What Is Gianduja? 

Gianduja (pronounced "jan-DOO-ya") is a blend of chocolate and finely ground roasted hazelnuts, first made in Turin in the early 1800s when chocolatiers stretched scarce cocoa with hazelnuts from the Piedmont hills. Unlike praline paste, which is caramelised nuts ground with sugar and contains no chocolate, gianduja already has the chocolate in it, so it sets firm and feels like a soft chocolate rather than a spread. Dark gianduja uses dark chocolate for a deeper, less sweet profile; our Milk Chocolate Gianduja is paler and creamier. 

Pairings and Ideas

Dark gianduja pairs with coffee, orange, sea salt, caramel, raspberry, cherry, cinnamon, vanilla and a good whisky, with crunch from pralin feuilletine or hazelnut bresilienne. A few ideas to try:

• Enrobed dark gianduja bars layered with pralin feuilletine
• Sea salt gianduja cubes rolled in cocoa powder
• Coffee and dark gianduja moulded pralines
• Orange and gianduja layered slab, cut into fingers
• Dark gianduja crémeux for entremets and tarts
• Dark gianduja ripple through hazelnut gelato
• Hazelnut bresilienne and gianduja tart