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.
|Hazelnuts, whole, skinned|
|Dark couverture, 63%, melted|
|Milk couverture, 37%, melted|
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 may hear popping sounds, which is normal during the roasting process. Continue to stir until the sugar turns a golden brown. Cooking time varies, but the nuts are done as soon as the color begins to change.
5 Remove from the heat and pour the nuts onto a Silpat. Spread into a single layer and separate as they cool.
6 When cool, place the nuts in a food processer and grind until the mixture has a runny consistency.
7 Add the nut paste to the couverture and stir until combined.
8 If the consistency is too thin or the temperature is too warm, pour onto a marble table and temper the gianduja until it reaches the correct consistency.
9 Use immediately or store in an airtight container in a cool, dark place.
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