|Dark couverture, 63%, melted|
It is possible to modify the ratio of equal parts nuts, sugar, and chocolate to achieve different flavors or textures in the finished gianduja. When adjusting amounts, keep the following tips in mind:
More sugar will make the gianduja sweeter. Using less sugar is advisable if the gianduja is for a praline filling that will be covered with white or milk chocolate. The amount of sugar should not be reduced by more than 20 percent.
If the percentage of nuts is reduced, another fat has to be added to make up for the decrease in oils from the nuts. Having too little fat in the mixture could create problems during the grinding process. Cocoa butter can be added to make up for the decreased fat quantity. Adding more nuts to the gianduja will create a rich, intense nut flavor. But because the mixture will contain a lower percentage of chocolate, the gianduja will be softer.
More chocolate can be added to a gianduja recipe without creating any technical problems. However, the gianduja will be firmer and the nut flavor will be weaker.
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