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. Closest matches on the balancing numbers, ranked. Swap and adjust as noted.
Nearly interchangeable on the balancing numbers: swap ~1:1 and choose on flavor, color, cost or availability.
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.
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