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Frédéric Bau

Gianduja

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Preparation info
    • Difficulty

      Medium

Appears in
Encyclopedia of Chocolate: Essential Recipes and Techniques
Encyclopedia of Chocolate

By Frédéric Bau and École du Grand Chocolat Valrhona

Published 2017

  • About

Gianduja is a paste comprising mainly roasted hazelnuts, chocolate, and sugar, to which a little milk may be added. It could be described as a chocolate in which some of the cocoa beans have been replaced by roasted hazelnuts.

Ingredients

  • 9 oz. (250 g) whole hazelnuts
  • 3 ½ oz. (100

Method

Preheat the oven to 300°F (150°C). Roast the nuts for about 10 minutes, until a nice amber color. Allo

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