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Step-by-Step Tutorial
PRACTICAL WALKTHROUGH · PARAMETERS · COMMON MISTAKES
Emulsifying hazelnut paste with cocoa butter and sugar.
Origin: Italians (19th century) — Piedmont
See full technique reference →Using hazelnut's natural emulsifiers to stabilize cocoa butter droplets.
Creates a smooth and creamy gianduja chocolate.
Gianduiotto (Turin): Essential for creating the signature melt-in-mouth texture
Bicerin (Piedmont): Provides the layered chocolate-hazelnut component
Nutella-style spreads (Global): Base emulsion technology
Primary Reaction
Emulsification
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