Gianduja Noisette Noir 34% Newcakes Velvet or mirror for this

Velvet or mirror for this mold

Texture: suitable for aqueous and fatty environments

Nibs (or nibs in English) are the most natural and raw form of cocoa: these are roasted beans simply crushed

Velvet spray tip: always apply to a frozen product from a distance of 20–25 cm for an even matte finish that highlights the Katli's trapezoidal edges

Gianduja Noisette Noir 34% Newcakes Velvet or mirror for thisValrhona Gianduja Italian Specialty 34% Dark Hazelnut Gianduja Valrhona 34% Dark Hazelnut Gianduja, smooth melting hazelnut + cocoa. Valrhona 34% Dark Hazelnut Gianduja in 3 x 1 kg blocks. Historic Italian specialty: roasted Piedmont hazelnuts ground with cocoa beans and sugar, conched for several hours for a pronounced melting texture. Different from praline by its cocoa content and more enveloping texture. Ideal for candy centers, artisanal tablets,