Callebaut selects premium grades of hazelnuts and almonds of Turkish and Californian origin. They are roasted, ground and caramelised into the fine, homogeneous nut pastes and pralines with the authentic taste Callebaut is renowned for. The range varies from pure, unsweetened hazelnut paste to sweet, traditional hazelnut, almond or mixed pralines. All these nut pastes are ideal for flavouring fillings.
Our giandujas and hazelnut crèmes combine fineness and convenience. These mixtures of chocolate and hazelnut paste are ready to use: just cut them or pipe them as a filing. The hazelnut creams are slightly softer in texture. Both giandujas and hazelnut crèmes make a great filling in moulded pralines or can be enrobed after cutting
