Peter Greweling

Pecan Gianduja Ganache

Preparation info
  • Yield:

    180 Pieces

    • Difficulty

      Complex

Appears in
top 1000Chocolates and Confections: Formula, Theory, and Technique for the Artisan Confectioner
Chocolates and Confections

By Peter Greweling and Culinary Institute of America

Published 2007

  • About

Ingredients

Pecans, toasted 380

Method

  1. Grind the toasted pecans with a small amount of the confectioners’ sugar in a food processor until liquefied.
  2. Add the melted dark chocolate and the remaining confectioners’ sugar and process until homogeneous.
  3. Temper the gianduja by tabling, bringing it to 29°C/84°F.
  4. Heat the cream and glucose syrup in a saucepan until the mixture reaches 40