Bases

Gianduja

Name: Gianduja
Prep time: 20 min
Yield: 1000 g
Ingredients: 500 g Milk chocolate 40%; 400 g Almond-hazelnut praline; 100 g Cocoa butter

Ingredients

Target weight (g)

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Milk chocolate 40%g

Almond-hazelnut pralineg

Cocoa butterg

Total1000 g

Preparation steps

1
Roast and skin hazelnuts. Grind to a fine paste.
2
Melt chocolate to 45°C.
3
Add hazelnut paste, mix until homogeneous.
4
Temper: table to 27°C (dark) or 26°C (milk).
5
Use for moulding, dipping or spreading.

Nutritional values

Per 100g

Calories

582.5 kcal

Protein

7.0 g

Carbs

41.0 g

Sugars

38.0 g

Fat

43.0 g

Saturated fat

18.4 g

Fibre

2.2 g

Salt

0.1 g

Allergens

MilkSoybeansTree nuts

Other recipes in the same category

Almond Paste Fondant Montélimar Nougat

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