Preparation info

  • Difficulty


  • Yield:

    100 Pieces

Appears in

Chocolates and Confections

By Peter Greweling

Published 2007

  • About


Hazelnut Gianduja (page 413) 530 g 19 oz 67%
Hazelnuts, toasted or dragéed 270 g 9 oz 33%
Batch Size 800 g 28 oz 100%
Dark chocolate, melted, tempered, and well thinned, for dipping (see Notes) as needed


  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 in diameter.
  3. Immediately place 3 toasted hazelnuts, points up, on top of each dome.
  4. Dip the domes in the thinned dark chocolate.