Felchlin surprises with a new version of the Gianduja, a cream that is used in pralines, pastries, baked cakes, and much more. Called Gianduja Intenso has a well-balanced cocoa flavor since it contains approximately half the amount of sugar than the standard. In addition, as it employs a higher percentage of roasted nuts, it offers a smooth and delicious texture, as well as a natural and nutty flavor.
A delight that is simple to work with as both Gianduja Intenso Milk (Almond) and Dark (Hazelnut) are easy to cut using the guitar cutter.
Find out more: www.felchlin.com/en/company/distributors