Label
All
0
Clear all filters

Chantal Coady

Gianduja Praline

Rate this recipe

banner
Preparation info
  • Makes

    60–70

    chocolates
    • Difficulty

      Easy

Appears in
Rococo: Mastering The Art Of Chocolate
Rococo

By Chantal Coady

Published 2012

  • About

This is a very smooth Italian-style praline paste pronounced ‘gee-an-doo-ya’. It can be placed in chocolate cases, or used to fill hen’s eggs

Ingredients

  • 250 g whole skinned hazelnuts
  • 100 g good quality milk chocolate (40% cocoa solids), broken into pieces

Method

Preheat the oven to 150°C/gas mark 2.

Spread the nuts out evenly on a large non-stick baking sheet and roast for 10–15 minutes

Become a Premium Member to access this recipe

  • Unlimited, ad-free access to hundreds of the world’s best cookbooks

  • Over 150,000 recipes with thousands more added every month

  • Recommended by leading chefs and food writers

  • Powerful search filters to match your tastes

  • Create collections and add reviews or private notes to any recipe

  • Swipe to browse each cookbook from cover-to-cover

  • Manage your subscription via the My Membership page

Download on the App Store
Pre-register on Google Play
Best value
'Brilliant app for foodies'
'Spotify of cookbooks'

Part of


No reviews for this recipe

Related Recipes

  • ‌
  • ‌
  • ‌
  • ‌

Related Reference

  • ‌
  • ‌
  • ‌
  • ‌
The licensor does not allow printing of this title