Nuts, Seeds & Pastes
Substitutes for Gianduia Paste in gelato
Gianduia paste is a concentrated Piedmontese preparation of toasted hazelnuts, cocoa and sugar. In gelato it delivers the signature chocolate-hazelnut (gianduja) flavor while contributing significant fat and sugar to the mix, enriching body and softening texture. If you're out of gianduia paste or need a different profile, these are the closest functional swaps — ranked by how similar they are on the balancing numbers, with the impact of each swap.
Swap ~1:1, then expect only minor balance shifts.
Swap ~1:1, then -5% fat — adjust to compensate.
Swap ~1:1, then softer (PAC +17), -11% fat — adjust to compensate.
Swap ~1:1, then softer (PAC +12), -24% fat, -14% solids — adjust to compensate.
Swap ~1:1, then firmer (PAC -35), +7% fat — adjust to compensate.
Test the swap before you make it
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