Ewald Notter

Caramelized Gianduja, Traditional Recipe

Preparation info
  • Yield

    1000 g

    • Difficulty

      Easy

Appears in
The Art of the Chocolatier
The Art of the Chocolatier

By Ewald Notter

Published 2011

  • About

Method

  1. Place the almonds and hazelnuts in a 320°F/160.0°C oven to warm them.
  2. Combine the sugar and water in a saucepan and boil to soft ball stage (239°F/115.0°C).
  3. Remove from the heat and add the warmed nuts. Mix continuously with a heatproof spatula until the nuts are completely covered with sugar. (Because of the movement, the sugar will crystallize and s