Bo Friberg

Gianduja Bites

Preparation info
  • Approximately

    100

    candies
    • Difficulty

      Easy

Appears in
The Advanced Professional Pastry Chef
The Advanced Professional Pastry Chef

By Bo Friberg

Published 2003

  • About

Ingredients

  • 1 pound (455 g) Gianduja or purchased gianduja chocolate, melted
  • 12 ounces

Method

  1. Combine the gianduja, melted milk chocolate, and sliced almonds. Pour into a ring, 10 inches (25 cm) in diameter, placed on a lined sheet pan. Allow to set.
  2. Using a plain