Peter Greweling

Passion Hazelnut Bars

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Preparation info
  • Yield:

    120

    Bars
    • 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

Toasted Hazelnuts

Hazelnuts, granulated

Method

To Prepare the Toasted Hazelnuts

Combine the hazelnuts with the sugar and brandy. Toast in a 175°C/350°F oven until golden brown. Allow to cool completely.

To Make the Gianduja

  1. Combine the praline paste and the melted dark chocolate.
  2. Add the toasted hazelnut mixture. Table to temper.
  3. Spread the g