Hazelnut and Gianduia for Gelato: A Guide to Nocciola, Gianduia and the Rocks

Hazelnut (nocciola) is roasted hazelnuts and nothing else, with no cocoa; gianduia is the classic blend of hazelnut and cocoa; and gianduiotto, or "rock", is gianduia with real hazelnut pieces added for crunch. All three are pastes dosed by weight into a complete milk base.

If chocolate is the flavour a counter is judged by, hazelnut is the one that tells connoisseurs whether you know what you're doing. A true nocciola — deep, roasted, unmistakably nutty — is one of the hardest gelato flavours to fake and one of the most rewarding to get right. And once you add cocoa to hazelnut you're into gianduia, the classic Italian pairing that spawned an entire family of pastes. This guide explains the hazelnut and gianduia range, from pure nut paste to the crunchy "rocks," and how to choose between them.

A person holds a glass filled with creamy caramel soft serve topped with crunchy popcorn and chocolate bits, garnished with a small wooden spoon, offering a sweet and savory treat.

Nocciola, gianduia and gianduiotto — what the names mean

It's easy to blur these together, so here's the distinction that matters.

Pure hazelnut (nocciola) is roasted hazelnuts and nothing else — no cocoa. It's the benchmark hazelnut gelato flavour, all deep roasted-nut character.

Gianduia is the classic blend of hazelnut and cocoa — smooth, balanced, the flavour most people know from Italian chocolate-hazelnut confectionery.

Gianduiotto / "rock" takes gianduia and adds real hazelnut pieces, so you get the flavour plus a satisfying crunch running through the scoop.

Get those three straight and the whole range makes sense.

The hazelnut and gianduia range at a glance

Product	Type	Flavour / texture	Best for
Hazelnut Paste (Brown)	Pure hazelnut paste	Deep roasted nocciola, smooth	Classic hazelnut gelato
Gianduia Paste	Hazelnut + cocoa paste	Smooth, balanced chocolate-hazelnut	Traditional gianduia gelato
La Cubanera (Bitter Gianduia)	Bitter gianduia paste	Intense dark chocolate + hazelnut	A grown-up, less-sweet gianduia
Tartufo al Bacio	Choc-hazelnut truffle paste	Rich "bacio" truffle character	Indulgent, dessert-style scoop
Dark Chocolate Hazelnut Paste	Choc-hazelnut paste	Bold cocoa lifted by roasted hazelnut	Everyday choc-hazelnut flavour
Gianduiotto Rock	Rock paste (with pieces)	Gianduia + real hazelnut crunch	A scoop with a "crack" of crunch
Choco-Hazelnut Rock	Rock variegate	Crunchy chocolate-hazelnut vein	Rippling crunch through the tub

Choosing between pure hazelnut and gianduia

The first decision is whether you want nut or nut-and-chocolate.

If you want the classic, purist hazelnut gelato, reach for the pure Hazelnut Paste. Deeply roasted and cocoa-free, it's the flavour that separates a real nocciola from an imitation, and it's the one experienced customers look for.

If you want the chocolate-hazelnut pairing, you have a ladder of intensity: Dark Chocolate Hazelnut for an accessible everyday version, Gianduia for the smooth traditional balance, and La Cubanera when you want a darker, more bitter, grown-up profile. Tartufo al Bacio sits at the indulgent end — a dessert in a scoop.

Adding crunch: the rocks

Smooth is only half the story. The rock products fold real crunch into the flavour. Gianduiotto Rock carries actual hazelnut pieces for a scoop that tastes of gianduia and cracks pleasantly as you eat it. Choco-Hazelnut Rock is a variegate you ripple through the tub in cold veins of chocolate-hazelnut crunch. Swirl rocks in cold, as you fill the pan, so they set to a crunch rather than softening — the same technique we cover in the toppings guide.

How to build a hazelnut or gianduia gelato

1. Pick the profile — pure nocciola, smooth gianduia, bitter gianduia, or a crunchy rock version.

2. Dose the paste into a complete milk base, following the product's dosage; nut and gianduia pastes are rich and often dosed generously.

3. Balance the sugar and body so the scoop stays soft and the nut flavour reads clean.

4. Add crunch last if using a rock — swirl it in cold at the end so the pieces stay crisp.

5. Pair thoughtfully — hazelnut and gianduia love coffee, cream, chocolate and salted caramel.

6. Hold at display temperature so the gelato stays elastic and the crunch survives the case.

   
   

How to choose — a quick checklist

1. Nut or nut-and-cocoa? That's the first fork: nocciola vs gianduia.

2. How intense? Everyday choc-hazelnut, classic gianduia, or bitter/dark.

3. Smooth or crunchy? Add a rock if you want texture in the scoop.

4. Dose by weight for consistency batch to batch.

5. Buy quality — hazelnut is a flavour customers can tell is real or fake.

6. Ask your supplier which paste suits your machine, menu and price point.

Where to buy hazelnut and gianduia pastes in Malaysia

Amrichi is a Johor-based supplier of premium gelato and pastry ingredients and a representative of the Italian brand PreGel. We stock the full hazelnut and gianduia range — pure nocciola, gianduia and bitter gianduia, choc-hazelnut pastes, and the crunchy rocks — with wholesale supply for cafés, dessert shops and gelaterias across Malaysia and Singapore. Browse the range on our shop, or get in touch if you'd like help choosing the right one. For the pure-chocolate side of the menu, see our chocolate and cacao paste guide.

What gelato makers say

Here's what a maker says about the gianduia rock in this guide:

★★★★★ Gianduiotto Rock — tankaijie

"Classic gianduja taste, PreGel does it very well."

Verified customer review from the Amrichi shop. Ratings also appear on each product page.

Frequently asked questions

What's the difference between hazelnut and gianduia?

Hazelnut (nocciola) is pure roasted hazelnut with no cocoa. Gianduia is the classic blend of hazelnut and cocoa. Gianduiotto adds real hazelnut pieces for crunch.

Which hazelnut paste gives the most authentic nocciola?

A pure hazelnut paste — deeply roasted and cocoa-free — is the benchmark. It's what experienced customers recognise as a real hazelnut gelato.

What is a "rock" paste?

A rock is a paste that carries real crunchy pieces (or sets to a crunchy vein), giving the scoop texture as well as flavour. Swirl it in cold so it stays crisp.

What's bitter gianduia?

A darker, less-sweet gianduia with more dark-chocolate character — a grown-up version for customers who find standard gianduia too sweet.

What flavours pair with hazelnut and gianduia?

Coffee, cream, chocolate, salted caramel and vanilla all work beautifully, which is why gianduia is a backbone flavour on so many gelato menus.