Nut Fillings & Spreads

Our range of nut fillings includes nut pastes, pralinés and gianduja from Callebaut and Cacao Barry, with flavour profiles including hazelnut, almond and pistachio. Applications include everything from filling chocolates and baked goods, to layering cakes and flavouring ice cream and everything in between! Our nut butters or nut pastes are 100% nut, finely ground to create a thick, slightly textured paste that can be used in chocolate, patisserie or ice cream applications. By adding a little chocolate, you can also create a bespoke, very nutty, filling that can be easily piped into your bonbons, but sets firm when cool. Praliné is a confection made by combining roasted nuts with caramelised sugar. Praliné is usually used as a filling for chocolate bonbons, in desserts or ice cream and gelato. It can also be aerated to make it lighter, or flavoured using flavouring oils and drops. Gianduja is a chocolate and hazelnut paste, invented in the Northern Italian city of Turin in the 19th Century. Delicious on its own or enrobed in chocolate, and perfect for flavouring ice cream and gelato, or aerated as a patisserie filling. 

Not quite what you were looking for? Try our Chocolate Fillings & Spreads, or chat to one of our friendly team who'll be happy to help you find exactly what you need.