Gianduja Noisette Noir 34% Newcakes height 20 mm) for baking

height 20 mm) for baking bases

You can also add sugar pearls

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

Robust structure: rigid cardboard suitable for transport and light stacking

Gianduja Noisette Noir 34% Newcakes height 20 mm) for bakingValrhona 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,