Coconut Gianduja Plaques

Preparation info

  • Difficulty


Appears in

Frozen Desserts

By Francisco Migoya

Published 2008

  • About


  • 250 g / 8.82 oz coconut gianduja, melted


  1. Pour the melted coconut gianduja on an acetate sheet set on a marble surface. Spread as thinly as possible.
  2. When it begins to set, cut into 5-cm / 2-in squares (plaques).
  3. Flip the acetate sheet on top of a parchment paper–lined sheet pan so that the gianduja is facing the parchment paper.
  4. Stack 5 sheet pans or a heavy cutting board on top of the acetate to prevent the gianduja from bowing when it sets.
  5. Reserve under refrigeration until needed. It can keep for up to 3 months or more in refrigeration.