Gianduja Tart
chocolate & hazelnut, three ways
Cocoa shortcrust, crunchy hazelnut feuilletine, gianduja ganache and cream. Chocolate and hazelnut in three textures.
119,00 zł gross · VAT 5%
Coming soonOrders from 15.10, 9:00
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Description
Gianduja Tart
Gianduja - the Piedmontese pairing of chocolate and hazelnuts - in three layers: crunchy feuilletine, rich ganache and silky cream, all on a cocoa shortcrust base. It tastes like a grown-up version of that cult spread from childhood: deeper, darker, less sweet. A small piece is enough - but nobody stops at a small one.
What to tell your guest
“Chocolate and hazelnut in three textures. For espresso and cortado.”
A ready-made line for your barista - the same one is on the PDF product sheet.
Ingredients
milk couverture chocolate, cream 36%, hazelnut paste 100%, wheat flour, butter, feuilletine (crispy wafer flakes), sugar, cocoa, eggs, hazelnuts
Allergens
Allergens are in bold in the ingredients. A printable allergen table is in your client panel.
How to serve
From delivery to the plate
Storage
In the fridge, at 2-6°C.
Warming
Serve chilled - no warming.
On the counter
Whole on a cake stand or sliced - the layers show best in cross-section.
Serving
A piece as a dessert portion.
Margin calculator
How much you earn per portion
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Margin per portion
