Preparation info

  • Difficulty


  • Yield:

    156 Pieces

Appears in

Chocolates and Confections

By Peter Greweling

Published 2007

  • About



Raspberry purée 180 g 6 oz 19%
Apple compote (see Note) 100 g 4 oz 12%
Glucose syrup 80 g 3 oz 9%
Sugar 40 g 1.5 oz 4%
Pectin 10 g 0.5 oz 1%
Sugar 330 g 12 oz 36%
Glucose syrup 160 g 6 oz 17%
Lemon juice 20 g 1 oz 2%
Batch Size 920 g 34 oz 100%

Peanut Butter Gianduja

Milk chocolate, melted, tempered, at 30°C/86°F 450 g 16 oz 64%
Peanut butter 250 g 9 oz 36%
Batch Size 700 g 25 oz 100%
Dark chocolate, melted, tempered, for precoating and dipping as needed
Peanuts, toasted, chopped, for finishing as needed


To Make the Jelly

  1. Combine the raspberry purée, apple compote, and the 80 g of glucose syrup in a saucepan.
  2. Mix the 40 g of sugar with the pectin. Whisk into the purée mixture.
  3. Bring to a boil, stirring constantly.
  4. Add the 330 g of sugar and return to a boil, stirring.
  5. Add the 160 g of glucose syrup and continue cooking over low heat, stirring, until the batch reaches 106°C/223°F, or 75° Brix. This takes approximately 6 minutes of gentle boiling.
  6. Add the lemon juice.
  7. Pour the mixture into a frame 12 × 12 × ¼ in set on oiled parchment paper. Allow to set.

To Make the Peanut Butter Gianduja

  1. Combine the tempered milk chocolate and peanut butter in a stainless-steel bowl.
  2. Table on stone until cooled to room temperature but still fluid, about 3 minutes.
  3. Place a second frame 12 × 12 × ¼ in on top of the one containing the jelly. Spread the gianduja on top of the jelly. Allow to crystallize until set, about 30 minutes.

To Make the PBJs

  1. Precoat the gianduja side of the slab with the tempered dark chocolate.
  2. Cut into squares, using the 22.5-mm strings on a guitar.
  3. Dip each square in the tempered dark chocolate. When the chocolate begins to set, use a 3-prong dipping fork to mark the top of each piece diagonally, and finish with a few toasted chopped peanuts.