Gianduja Milk is a smooth and creamy mix of Callebaut's milk chocolate and a pure medium roasted hazelnut paste.
A semi-solid crème that can easily be cut into confectionery delights or enrobed with chocolate. After softening, it can even be piped into molded pralines, shells or chocolate bars and tablets. After melting, it becomes a perfect base for flavoring ice cream and pastry interiors such as mousse, bavarois and crémeux. Gianduja also works wonders in flavoring desserts such as sabayon, mœlleux, etc.
