Ewald Notter

Caramelized Gianduja, Modified Recipe

Preparation info
  • Yield

    800 g

    • Difficulty

      Easy

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

By Ewald Notter

Published 2011

  • About

For a less-sweet gianduja, this recipe reduces the amount of sugar and water to allow the nut and chocolate flavors to be more prevalent. It also uses a mix of half dark and half milk chocolate for a more balanced flavor.

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 nuts. Mix continuously with a heatproof spatula until the nuts are completely covered with sugar.
  4. Return to low heat, constantly stirring the nuts. You m