Branchli

Name: Branchli
Ingredients: Sweet dark chocolate, tempered; ⅓ cup (30 ml) coconut oil, melted; 7 ounces (200 g) sweet dark chocolate, melted; Sweet dark chocolate, tempered; Nougat for Branchli; 12 ounces (340 g) Gianduja or purchased gianduja chocolate, softened; 12 ounces (340 g) Gianduja or purchased gianduja chocolate, softened; 4 ounces (115 g) powdered sugar, sifted; 6 ounces (170 g) Hazelnut Paste

Branches

Preparation info

Approximately
75
candies, 1¾ inches each

Difficulty
Easy

Appears in

The Advanced Professional Pastry Chef

By Bo Friberg

Published 2003

About

Ingredients

12 ounces (340 g) Gianduja or purchased gianduja chocolate, softened
6

Chocolate
Vegetarian
Gluten-free

Method

Mix together the gianduja, hazelnut paste, powdered sugar, melted sweet dark chocolate, and coconut oil. Set aside until the mixture becomes firm.
Using a palette knife, work one portion of the paste at a time against the table until it has a pipeable consistency. Place in a pastry bag with a No. 4 (8-mm) plain tip and pipe out straight ropes, 16 inches (40 cm)