Pecan Gianduja Ganache

Preparation info

  • Difficulty


  • Yield:

    180 Pieces

Appears in

Chocolates and Confections

By Peter Greweling

Published 2007

  • About


Pecans, toasted 380 g 13 oz 28%
confectioners’ sugar 180 g 6 oz 13%
Dark chocolate, melted 380 g 13 oz 28%
Heavy cream 310 g 11 oz 23%
Glucose syrup 100 g 4 oz 8%
Batch Size 1350 g 47 oz 100%
Dark chocolate, melted, tempered, for precoating and dipping as needed
Pecan pieces, toasted, for finishing 180 pieces


  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°C/105°F.
  5. Pour the cream mixture over the tempered gianduja. Using a paddle, stir the mixture in vigorous small circles in the center of the bowl until it emulsifies.
  6. Stir outward in larger circles to spread the emulsion throughout the bowl, checking to see that all of the chocolate has melted. If necessary, heat the ganache over a hot water bath to melt the chocolate. The temperature of the ganache should not exceed 34°C/94°F.
  7. Pour the ganache immediately into a frame 12 × 12 × ½ in set on a heavy plastic sheet. Place plastic wrap directly on the surface of the ganache. Allow to crystallize overnight at room temperature.
  8. Remove the frame from the ganache and peel the plastic sheet from the slab.
  9. Precoat one side of the slab with the tempered dark chocolate.
  10. Cut into rectangles, using the 15-mm and 30-mm strings on a guitar.
  11. Using a 3-prong dipping fork, dip the centers in the tempered dark chocolate. When the chocolate begins to set, place a wedge of toasted pecan on each piece.