Filling - Hazelnut Gianduja

Light brown almond mixture. A pleasant roasted almond taste. With non-hydrogenated fats. Filling for cakes, pastries, petits fours and chocolate truffles. Nuts, dried fruit and Carma flavouring pastes (Caor/Moccoro) can be added. Tip: can also be used for coating cakes and pastries.

Soft, brown hazelnut praline filling. Unique taste of roasted hazelnuts. With non-hydrogenated fats. Filling for cakes, pastries, petits fours and chocolate truffles. Nuts, dried fruit and Carma® flavouring pastes (Caor/Moccoro) can be added. Tip: can also be used for coating cakes and pastries.

Firm, brown hazelnut praline filling. Unique taste of roasted hazelnuts. With non-hydrogenated fatsFilling for cakes, pastries, petits fours and chocolate truffles. Nuts, dried fruit and Carma® flavouring pastes (Caor/Moccoro) can be added. Tip: can also be used for coating cakes and pastries.

Dark hazelnut paste offers a well-balanced taste of chocolate and hazelnut with a rich and firm texture. With non-hydrogenated fats. Filling for chocolate truffles and confectionery specialities. Base for mousses. For covering cakes and pastries (rolled out). Do not heat above 30°C. Tip: For filling hollow chocolate truffles, Carmaduja needs to be tempered.