Gianduja
Ingredients
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- 1
Toast the hazelnuts for 15 to 20 min at 160°C, then rub them in a towel to remove the skins.
- 2
Grind the warm hazelnuts with the powdered sugar and salt to a fluid paste (about 15 min).
- 3
Melt the milk chocolate to 45°C and mix it into the hazelnut paste.
- 4
Pour onto an acetate sheet or into a frame (8 mm thick).
- 5
Let crystallize for 12 h at 16-18°C.
- 6
Cut, or use as a filling or a coating.
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Per 100g
Allergens
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