Trifections

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Preparation info

  • Difficulty

    Medium

  • Yield:

    180 Pieces

Appears in

Chocolates and Confections

By Peter Greweling

Published 2007

  • About

Ingredients

White Chocolate Gianduja

Almonds, very lightly toasted 230 g 8 oz 13%
confectioners’ sugar 140 g 5 oz 7%
White chocolate, melted, tempered, at 30°C/86°F 230 g 8 oz 13%

Milk Chocolate Gianduja

Almonds, toasted 230 g 8 oz 13%
confectioners’ sugar 140 g 5 oz 7%
Milk chocolate, melted, tempered, at 30°C/86°F 230 g 8 oz 13%

Dark Chocolate Gianduja

Hazelnuts, toasted 230 g 8 oz 13%
confectioners’ sugar 170 g 6 oz 8%
Dark chocolate, melted 230 g 8 oz 13%
Batch Size 1830 g 64 oz 100%
Dark chocolate, melted, tempered, for finishing as needed

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 to room temperature and well agitated.
  4. Spread into a frame 10 × 12 × 3/16 in set on a heavy plastic sheet. Smooth the gianduja level with the frame.

To Make the Milk Chocolate Gianduja

  1. Repeat steps 1 through 3 above, using the ingredients for milk chocolate gianduja.
  2. Place a second frame 10 × 12 × 3/16 in on top of the one containing the white chocolate layer. Take care that the white chocolate gianduja has set before spreading the milk chocolate gianduja on top of it.

To Make the Dark Chocolate Gianduja

  1. Repeat the process using the ingredients for dark chocolate gianduja.
  2. Allow the 3 layers of gianduja to crystallize.

To Make the Trifections

  1. Remove the layered gianduja from the frame by running a paring knife around the edge. Invert the slab so the white chocolate side is up.
  2. Spread a layer of the tempered dark chocolate onto the white chocolate gianduja. Texture with an icing comb before it sets.
  3. Allow the chocolate to just set. Immediately, before the chocolate becomes too brittle, cut into bars using the 15-mm and 30-mm strings on a guitar.
  4. Separate the pieces immediately.