Peter Greweling

Hazelnut Gianduja

Preparation info
  • Yield:

    1500 G

    • Difficulty

      Medium

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

By Peter Greweling and Culinary Institute of America

Published 2007

  • About

Ingredients

Hazelnuts, toasted 500

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.