Gianduia Messina
Elenka product code 1185
A Sicilian reading of gianduia, the hazelnut-and-chocolate pairing usually associated with Turin. The dosage range of 100 to 150 grams per litre of mix is the useful part: it lets one pail produce a restrained gianduia or a chocolate-forward one without any other change.
Specification sheets are supplied to trade customers on request.
About Gianduia Messina
Gianduia is the flavour most likely to sell to a customer who says they do not like gelato. It is hazelnut and chocolate, it tastes familiar to anyone who has eaten a chocolate spread, and it is almost impossible to dislike.
What it is
A compound paste combining hazelnut and chocolate in the gianduia tradition — here in a Sicilian version rather than the Turin original the name usually implies. Elenka is a Palermo company, and this is its own account of a pairing that most of the industry treats as Piedmontese property.
That is worth putting on the board. "Sicilian gianduia" gives staff a sentence to say, and a sentence at the counter converts better than a flavour name.
The dosage range is the product
At 100 to 150 grams per litre of finished mix, this has one of the widest usable ranges in the paste catalogue, and the two ends are meaningfully different products.
At 100 grams, the hazelnut leads and the chocolate sits behind it. This is the more elegant reading, and the one that holds up next to a nut-forward board.
At 150 grams, the chocolate comes forward and the gelato reads as a chocolate flavour with hazelnut in it. Darker, sweeter, more immediate — and the version that sells faster to a family trade.
Start at 100. Moving up is easy; a batch dosed at 150 that should have been 100 is a batch you sell as something else.
What it does to the balance
At 150 grams per litre the paste is a substantial fraction of the mix, and it brings both nut fat and the sugar and cocoa solids of the chocolate component. That is enough to shift the balance sheet, so recalculate rather than dropping the high dosage into a base built for an 80-gram nut paste.
The figure is quoted per litre of mix.
Beyond the tub
It carries into semifreddi, mousses and cremino work as readily as into gelato, which is a fair argument for the 3 kilogram pail on a site that runs a pastry bench as well as a cabinet. For a layered cremino specifically, a ripple will hold its line better, because it is formulated to stay plastic at cabinet temperature and this is not.
What we do not publish
Ingredients, allergens, shelf life and storage conditions are absent from this page because no Elenka specification sheet is held for the Australian range. Absent means the data is not held, never that the answer is no. This is a compound of hazelnut and chocolate, so both the tree-nut and the milk questions should be settled from the sheet rather than inferred — request it.
Technical specifications
| Recommended dosage | 100–150 g per litre of mix — The low end reads as hazelnut with chocolate; the high end reverses it. |
|---|---|
| Format | 3 kg pail, 4 per carton |
| Applications | gelato, semifreddo, cremino, mousse |
| Elenka product code | 1185 |
Full specification on request
The ingredient list, allergen declaration, shelf life and storage conditions for Gianduia Messina are provided on the Elenka specification sheet. We supply it on request — please do not rely on the product name when answering a customer allergen enquiry.
Related products
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Frequently asked questions
Where in the 100–150 gram range should I start?
At 100, and move up only if the flavour is being crowded out. The low end reads as hazelnut with chocolate behind it; the high end reverses that order. Both are legitimate gianduia, and the difference is obvious to a customer in a way that most dosage changes are not.
Is gianduia not a Piedmont speciality?
It is, and this is a Sicilian version of it rather than a copy of the Turin original. Elenka is a Palermo company describing a tradition of its own, which is worth saying on the board — it gives staff something to explain beyond the flavour name.
Does it work as a cremino layer?
Yes, though a ripple product is usually the better tool for a layered cremino because it stays plastic at cabinet temperature. Use this where the gianduia is the gelato and a ripple where it is the layer.