Ingredients Metric US Volume
Sandy Hazelnuts 150 g 5.3 oz 125 ea
Chocolate Discs 120 g 4.2 oz 125 ea
Dark couverture, 63%, melted 25 g 0.9 oz 2 tbsp
Gianduja Base 1000 g 35.3 oz cups
Gold leaf as needed as needed as needed
1295 g 45.7 oz


1 Secure 1 hazelnut onto each chocolate disc with a dot of couverture to hold it in place.

Let set.

2 Using an open star tip, pipe a rosette of gianduja over each hazelnut.

3 Finish the candies by placing a small piece of gold leaf on the top of each. Let the gianduja set completely.

4 Store in an airtight container at 57& to 61&F/13.9& to 16.1&C in a dark, dry place.

– Pipe the gianduja over the caramelized hazelnut on the disc.

– Place a piece of gold leaf onto the piped rosette.