Piedmont Hazelnut

Name: Piedmont Hazelnut
Yield: Makes about 80 chocolates
Cuisine: Italian
Ingredients: 1 quantity Feuillantine Base; 1 quantity Chocolate Cocoa Butter Solution; 500 g (1 lb 2 oz) tempered fine dark (bittersweet) chocolate, to coat; 160 ml (5 fl oz/⅔ cup) whipping (pouring) cream; ½ vanilla pod (bean), split lengthways; ½ vanilla pod (bean), split lengthways; 20 g (¾ oz) invert sugar; 25 g (scant 1 oz/2 tbsp) unsalted butter, cut into cubes and at room temperature; 115 g (4 oz) fine dark (bittersweet) chocolate (65% cocoa solids), chopped; 115 g (4 oz) fine dark (bittersweet) chocolate (65% cocoa solids), chopped; 115 g (4 oz) gianduja

Preparation info

Makes about
80
chocolates

Difficulty
Easy

Appears in

Couture Chocolate

By William Curley

Published 2011

About

This chocolate uses the crème de la crème of hazelnuts sourced from the Piedmont region in northern Italy.

Ingredients

1 quantity Feuillantine Base
1 quantity Chocolate Cocoa Butter Solution

Europe
Italy
Piedmont
Mediterranean
Chocolate
Vegetarian
Gluten-free

Method

Make the Feuillantine Base and use it to line a non-stick baking mat as instructed.
To make the ganache, put the cream in a saucepan. Scrape the vanilla seeds from the split pod (bean) into the cream and drop in the empty pod. Bring to the boil. Take off the heat, cover with cling film (plastic wrap) and leave to infuse for 1