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Our range of nut fillings includes nut pastes, pralinés, and gianduja, with flavour profiles including hazelnut, almond, pistachio, pecan and coconut, as well as the Keylink Essentials range of spreadable fillings. Applications include everything from filling chocolates and baked goods, to layering cakes and flavouring ice cream and everything in between! Our nut butters and nut pastes are 100% nut, finely ground to create a thick, slightly textured paste that can be used in patisserie or ice cream applications. By adding a little chocolate, you can also create a bespoke, very nutty, filling that can be easily piped into your bonbons, but sets firm when cool.
Praliné is a confection made by combining roasted nuts with caramelised sugar. Praliné is usually used as a filling for chocolate bonbons, in desserts or ice cream and gelato. It can also be aerated to make it lighter, or flavoured using flavouring oils and drops. Gianduja is a chocolate and hazelnut paste, invented in the Northern Italian city of Turin in the 19th Century. Delicious on its own or enrobed in chocolate, and perfect for flavouring ice cream and gelato, or aerated as a patisserie filling.
Our new range of Keylink Essentials chocolatey hazlenut spreads are ideal for filling or spreading in chocolate pies, cronuts, doughnuts, cruffins, cakes, muffins, croissants, cupcakes or any other baked good you can imagine!
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