Triumvirates

Preparation info

  • Yield:

    100 Pieces

    • Difficulty

      Medium

Appears in

Chocolates and Confections

By Peter Greweling

Published 2007

  • About

Ingredients

Hazelnut Gianduja (page 413) 5

Method

  1. Temper the gianduja by tabling until it begins to thicken.
  2. Transfer the gianduja to a pastry bag fitted with a no. 4 round tip. Pipe out slightly rounded domes of gianduja 19 mm/¾ in