Peter Greweling

Hazelnut Gianduja

Preparation info

  • Difficulty

    Medium

  • Yield:

    1500 G

Appears in

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

Chocolates and Confections

By Peter Greweling

Published 2007

  • About

Ingredients

Hazelnuts, toasted 500 g 18 oz 33%
confectioners’ sugar 500 g 18 oz 33%
Dark chocolate, melted, tempered, at 32°C/90°F 500 g 18 oz 33%
Batch Size 1500 g 54 oz 100%

Method

  1. Grind the toasted hazelnuts with a small amount of the confectioners’ sugar in a food processor until liquefied.
  2. Add the remaining confectioners’ sugar and the melted dark chocolate. Mix in the food processor just until homogeneous.
  3. Temper the gianduja for immediate use, or store for future use.

Milk Chocolate or White Chocolate Gianduja

Increase the quantity of chocolate to 625 g/22 oz.

Praline Gianduja

Replace the hazelnuts and confectioners’ sugar with 1000 g/35 oz of praline paste.

© 2007 All rights reserved. Published by Wiley.