Cacao Barry’s Milk and Hazelnut Gianduja, with its creamy texture and balance of chocolate and hazelnut flavors, is a delight to work with.
Gianduja is a rich spread of chocolate and hazelnut paste, ideal for mousses, ganache fillings, and ice creams. Though now considered a gourmet treat, gianduja (pronounced zhahn-DOO-yuh) was originally developed in Italy when cacao was difficult to find. A chocolatier added locally-grown hazelnuts to his cacao in an attempt to make his small supply last a bit longer. The resulting treat- a smooth blend of earthy nutty flavors, bittersweet chocolate, and sugar- was an instant success.
Now gianduja is enjoyed by amateurs and professionals alike. Whether its Nutella on toast, or a carefully crafted gianduja bonbon from Cacao Barry’s Or Noir Labs for professional artist chefs, everyone can appreciate these subtle hazelnut and chocolate creams.
Cacao Barry’s Gianduja Plaisir is stamped with Lenotre Paris Une Recette Professionnel, a mark of the highest quality ingredients for french baking professionals and master chefs.
Since 1842 the French firm Cacao Barry has been pushing the boundaries of what it means to be a chocolatier and a chocolate connoisseur. They have been the brains behind developments in chocolate forms, flavors, and production processes. At Cacao Barry they believe in enjoying cacao with all one’s senses: the earthy aroma, textures that vary from powdery to coarse to creamy, and the exquisite flavors that come from just the right blends of cacao from wildly diverse places.
Cacao Barry chocolates are kosher.
Ingredients: sugar, hazelnuts, whole milk powder, cocoa butter, cocoa mass, emulsifier: soy lecithin, natural vanilla flavouring powder
Usually ships within 1 business days.
Product is non-perishable and can ship via Ground service.