Gianduja Tart

Gianduja Cremeux

Soak gelatin in ice water until softened; squeeze out excess water and set aside.

In a small pot boil milk, stir the bloomed gelatin into the hot milk.

Gradually pour the hot milk over the melted gianduja chocolate. Emulsify the ganache with a hand blender when the temperature is around 95°F/35°C. Add the lightly whipped cre