Most of us fell for hazelnut and chocolate through a milk gianduja, and Callebaut's pale gianduja is the version made for your kitchen: 75% milk chocolate blended with 25% medium roasted hazelnut paste into a smooth, creamy 5kg block that you can slice, pipe or melt, so that soft, milky, toasted hazelnut flavour people recognise in a single bite goes into your bonbons, bars and desserts.

This is the gentle, creamy side of gianduja. Callebaut conch and temper the mix before moulding it, so the block arrives firm, even and ready to work with. It is the one to reach for when you want a centre that melts slowly and pleases everyone.

How to Use Milk Gianduja 

Cut it cold into bars, cubes or discs with a warmed knife and enrobe them in tempered milk or 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 eats like a soft chocolate rather than a spread. Milk gianduja uses milk chocolate for a sweeter, creamier profile; our Dark Chocolate Gianduja is deeper and less sweet. 

Pairings and Ideas

Milk gianduja pairs with the softer flavours: caramel, banana, coffee, vanilla, biscuit, honey, pear, strawberry and a whisper of sea salt, with crunch from pralin feuilletine, hazelnut bresilienne or a whole roasted hazelnut at the centre. A few suggestions:

• Milk gianduja bonbons with a whole roasted hazelnut inside
• Caramelised biscuit and gianduja enrobed bars
• Banana and gianduja moulded pralines
• Gianduja and feuilletine crunch layer for entremets
• Milk gianduja mousse with poached pear
• Gianduja gelato with a hazelnut bresilienne topping
• Honey and gianduja filled tablets