Gianduja Rings

Preparation info

  • Difficulty


Appears in

Frozen Desserts

By Francisco Migoya

Published 2008

  • About


  • 20 g / .71 oz gianduja, tempered


  1. Spread the melted gianduja onto 2 acetate strips .5 cm / .25 in by 12.5 cm / 5 in.
  2. Let it set halfway, then wrap the strips around a 5-cm / 2-in diameter PVC tube. Let them set on the tube.
  3. Once set, take the acetate off.
  4. Reserve at room temperature in an airtight container. If these garnishes are left in a cool, dry environment, they will last for over 1 year, but that doesn’t necessarily mean they should be made a year ahead or made in a quantity that will last you a year.