Bulk Chocolate Hazelnut Sweets: Wholesale Gianduia & Pralines

Hazelnut and chocolate. Italians figured that out long ago, and it still sells well here. We stock it by the case. There’s a dark chocolate wrapped around one whole nut. Then a smooth gianduia bar. Pralines with a hazelnut cream middle too. Nobody has to be talked into any of them.

Italy leads, honestly. It’s where most of this comes from. Mangini makes the Noccioletto, which is dark chocolate with a whole hazelnut inside. Zaini makes the Gianduiotto. That’s dark gianduia, the sort Turin is known for. Maitre Truffout covers the Belgian side with hazelnut-cream duos and Fancy Gold hazelnut truffles, and the assorted Belgian pralines lean hazelnut as well. Narr from Sweden has a chocolate-hazelnut mix that suits bulk bins. Whole-nut bars, smooth gianduia and filled pralines? A hazelnut fan gets all of that.

Why this one nearly sells itself

People come looking for hazelnut chocolate by name, and we think that’s rare in candy. It reads European and a bit upscale, so a price above a plain bar doesn’t raise eyebrows. Gianduia bars and praline boxes look right as gifts. The Narr mix and the Noccioletto both work from a bulk bin. Stock a few and the shelf says you bring in the real imports. Customers who like this stuff notice, and they’ll ask what else came in.

Cases and pricing

Everything here goes by the case, never single units. That keeps pricing simple, and there’s no sorting through loose pieces. Expect roughly 5 to 10 kilograms a case, depending on the maker and the format. Prices are per case in US dollars. We ship within the United States. Got a shop? Open a wholesale account and you get account pricing. Buying in larger volumes means asking us for a quote.

Keep it cool and dry. Gianduia is soft. A warm shelf doesn’t suit it, because the surface can bloom. Away from the window, then. A sensible spot is enough for it to look good when someone finally picks it up. We’ve learned not to stack it near anything that gives off heat.

Putting the shelf together

Three pieces get you started. We’d open with the Zaini Gianduiotto because it’s the Italian classic people recognize. Next, Mangini’s Noccioletto for whoever wants an actual nut in every bite. Then a Maitre Truffout hazelnut-cream praline for the gift-box slot.

It all lives inside our wholesale chocolate range. Plenty of buyers pair it with chocolate with nuts too. And since the best of it is Italian, the Italy wholesale candy page shows that lineup together.

Availability

Imported chocolate arrives in waves, so a given item can run short. Gianduia and the pralines go first around the holidays, once gift buyers start shopping. If you’ve got a season in mind, tell us roughly how much and when. We’d rather warn you now than have you short at the counter.

Add cases from the products below, or message us and we’ll help with an assortment. The bulk candy range has the larger formats.

The story behind gianduia

This candy comes with a tale. Gianduia started in Turin during a cocoa shortage. Chocolatiers stretched what they had with local Piedmont hazelnuts and landed on something better than their original plan. Tell a customer that and the Zaini Gianduiotto stops being just another bar. One small shelf card is plenty. No speeches.

It also gives you a reason to carry the imported Italian pieces over a domestic stand-in. The Noccioletto and the Maitre Truffout pralines bring the origin that hazelnut fans are really after. They tend to care where it comes from.

As gifts, the gianduia bars and praline boxes need hardly any dressing up. They look European right out of the case. Keep a few gift formats deep through the fall, because December empties this category quickly.

Ordering by the case

Choose your gianduia and whole-hazelnut bars from the products below. Add the hazelnut-cream pralines, then put full cases in your cart. Or reach out and we’ll help you put together a selection for a shop or a gift program. Wholesale accounts get account pricing. Everything ships within the US, in dollars. Holiday timing on your mind? Tell us and we’ll talk it through.