Gianduja
Ingredients
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- 1
Melt the milk chocolate to 45°C in a water bath.
- 2
Warm the praliné to 35°C.
- 3
Melt the cocoa butter to 45°C.
- 4
Combine the melted chocolate + praliné + cocoa butter.
- 5
Emulsify with an immersion blender.
- 6
Pour onto an acetate sheet or into a frame (8 mm thick).
- 7
Crystallize at 16-18°C for 12h.
- 8
Cut or use as a filling/for dipping.
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Per 100g
Allergens
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