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Preparation info

  • Yield:

    180 Pieces

    • Difficulty

      Medium

Appears in

Chocolates and Confections

By Peter Greweling

Published 2007

  • About

Ingredients

White Chocolate Gianduja

Almonds, very lightly toasted

Method

To Make the White Chocolate Gianduja

  1. Grind the very lightly toasted almonds with a small amount of the confectioners’ sugar in a food processor until liquefied.
  2. Add the melted white chocolate and the remaining confectioners’ sugar. Mix just until homogeneous.
  3. Temper the white gianduja by tabling vigorously on a marble slab until it is cooled