It differs from the other two pastes as the hazelnut flavour prevails over the cocoa and because of its creamier, long-lasting structure, reducing the separation of the oily fraction.
The fluid and creamy texture of the paste make it easy to use in confectionery: as a filler, to garnish and decorate toppings and sides of cakes, to fill cake layers, to enhance confectioner’s custard, etc.
