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2 Jul 2021



  1. Gianduja Milk
  2. Praliné Piémont
  3. Almond-Hazelnut & Vanilla Shortbread 

Gianduja Milk



Roast the hazelnuts at 168°C for +/- 10 minutes. Blend them with the icing sugar. Add the chocolates and cocoa butter at 40°C and blend. Add the fleur de sel and the roasted vanilla pod (160°C for 10 minutes). Heat the Gianduja to 42°C and crystallize it at 24°C. 

Praliné Piémont



Relax the praline layer after layer, and add the crystallised chocolates at 33°C. Temper to 23°C.

Almond-Hazelnut & Vanilla Shortbread (2 trays of 230 x 400 x 2 mm)



Mix all the ingredients together and roll out into a 2 mm thick tray, at 2 mm thick. Leave to stand in a cool place for 2 hours. Cut into strips of 12 x 2.4 cm. Bake at 160°C for +/- 12 minutes.

Assembly and Finishing

  • Coat the bar moulds with Belcolade Origins Noir Arriba 66%.
  • After crystallisation, add 20 g of Gianduja and sprinkle with small pieces of roasted hazelnuts.
  • After a short crystallisation, add about 20 g of Praliné Collection Noisette IGP Piémont 62% PatisFrance .
  • Leave to crystallise at 16°C for +/- 4 hours before sealing.
  • Leave to crystallise again for 8 hours at 16°C before unmoulding.
  • Place a thin line of tempered dark chocolate on the shortbread before adding the bar of chocolate.
  • Finish by placing a thin, shiny wafer of Belcolade Origins Noir Arriba 66% and lightly roasted IGP Piedmont white hazelnuts PatisFrance.
Please note that some products may not be available worldwide. Contact us and one of our sales representatives will help you find an alternative. 

"Let’s take the Gianduja road, towards Alba where the truffle is queen and the Torrone is king. The “cousins”, which are the praline and the Gianduja provide just the right texture for this chocolate bar. A roasted sensation comes from the hazelnut shortbread, while fleur de sel adds depth of flavour in the mouth.", says Jonathan Mougel, Chef Pâtissier- Meilleur Ouvrier de France 2019