Pure dark hazelnut paste for gelato and pastry
Mio dark hazelnut paste is a concentrated cream of intensely roasted hazelnuts, designed as a professional semi-finished base for gelato shops, pastry labs and bakeries. Supplied in a 2.5 kg metal tin, with a recommended dosage of 80 g per litre of mix, it delivers a deep, bold hazelnut flavour and a consistent yield in every batch. Ingredients are simply roasted hazelnuts and flavourings; it contains tree nuts (hazelnuts).
What is hazelnut paste
Hazelnut paste is obtained by roasting and finely grinding hazelnuts until the natural oils release and the nuts turn into a smooth, flowing cream. The dark version uses a longer, more intense roast, which develops toasted, almost cocoa-like notes and a darker brown colour, giving more character than the light paste. It is the workhorse ingredient behind hazelnut gelato, praliné creams and countless Italian desserts.
A Piedmontese heritage
The hazelnut has been at the heart of Italian confectionery since Carnival 1865, when Caffarel in Turin combined cocoa with the Tonda Gentile of the Langhe hills and created the first gianduiotto, the world's first individually wrapped chocolate. The Nocciola Piemonte, recognised among the finest hazelnuts in the world, made the marriage of cocoa and hazelnut a symbol of Italian pastry that endures to this day.
The producer
The Mio line of semi-finished products for pastry and ice cream is created by Innovaction S.r.l. of Ragusa, in Sicily. Mio combines pastry-grade quality standards with formats and pricing built for daily professional use, covering pastes, flavourings, glazes and decorations for laboratories.
Sensory profile
Smooth and fluid in texture, the dark paste shows a deep brown colour and an intense roasted aroma. On the palate it is rich and full, with toasted hazelnut at the centre and a long, slightly bitter finish typical of a deeper roast, perfect when you want the hazelnut to clearly stand out.
Professional uses
- Hazelnut gelato: blend roughly 80 g of paste per litre of base mix; adjust to taste for a more or less intense profile.
- Pastry cream and diplomatic cream: fold the paste into the finished cream off the heat to flavour fillings for choux, tarts and layer cakes.
- Semifreddo and mousse: dissolve into the base before adding whipped cream for a smooth, even hazelnut note.
- Sponge-cake fillings: mix with mascarpone or buttercream to fill and layer cakes.
- Gianduia-style creams: combine with melted dark or milk chocolate to build praliné and spreadable creams.
Common mistakes to avoid
- Adding the paste to a hot mix at high temperature: stir it in off the heat or into the cooled base to protect the aroma.
- Skipping the stir before dosing: hazelnut oil naturally rises to the top, so mix the tin thoroughly first.
- Refrigerating the tin: store at room temperature; the cold makes the paste hard to dose and can cause condensation.
Technical details
Net weight 2.5 kg, metal tin. Store at room temperature around 20 °C, away from heat and light; no cold chain required, which makes it ideal for stock storage in busy labs. Allergen: tree nuts (hazelnuts). EU plant approval CE IT 19/054. Country of origin: Italy.
Pairings
Dark hazelnut paste pairs naturally with dark and milk chocolate, with toasted hazelnut granules for texture, with coffee, vanilla and caramel, and with citrus zest to lift the roast. Use it alongside pure hazelnut granules and other Mio pastes to build a complete dessert and gelato menu.
Who it is for
A professional ingredient for gelato shops, pastry labs, bakeries, restaurants, hotels and bars that want a reliable, full-flavoured hazelnut base with a long ambient shelf life.
Delivery and logistics
B2B and B2C delivery throughout Switzerland from the LAPA warehouse in Embrach (Zurich). Ambient distribution across Zurich, Winterthur, Uster, St. Gallen, Frauenfeld, Aargau, Lucerne and Basel. For Ticino (Lugano, Bellinzona, Locarno), French-speaking Switzerland (Geneva, Lausanne, Vevey, Sion), Valais and mountain regions (Davos, St. Moritz, Chur) shipping within 24-48 hours via partner couriers (Swiss Post, Planzer, Galliker, Camion Transport). No cold chain needed: perfect for stock orders by pastry labs, gelato shops, bakeries, hotels, bars and Italian grocery stores, as well as private customers passionate about Italian pastry.
