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    Recipes : Gianduja

Michalak’s Italian Gianduja paste [BASE] Posted on: Tuesday April 5, 2016  

 Delicious chocolate and hazelnuts spread invented in Italy

Course: Base, Sweet Base, Gianduja

Difficulty: Easy

Yield: 600 grams

Preparation Time: 20 Minutes

Chef: Christophe Michalak

Languages:  English  |   Français


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