Culinary Institute of America

Milk Chocolate Peanut Butter Gianduja

Preparation info
  • Makes

    12 oz

    • Difficulty

      Easy

Appears in
top 1000Baking & Pastry: Mastering the Art and Craft
Baking & Pastry

By Culinary Institute of America

Published 2015

  • About

Ingredients

Ingredient U.S. Metric
Milk chocolate, coarsely chopped

Method

  1. Melt the chocolate in a bowl over barely simmering water until smooth.
  2. Warm the peanut butter separately over barely simmering water. Combine the chocolate and peanut butter and stir until well combined. Stir in the Trimoline.
  3. Cool completely. Wrap tightly in plastic wrap and store in a cool, dry place.