Francisco Migoya

Gianduja Décor

Preparation info
  • Yield:

    250 g

    • Difficulty

      Easy

Appears in
The Elements of Dessert
The Elements of Dessert

By Francisco Migoya

Published 2012

  • About

Ingredients

  • Gianduja, tempered 250 g 8.82 oz 100%

Method

  1. Pour the tempered gianduja into the letter “G” molds (see Resources).
  2. Let crystallize in the mold. Reserve in a cool, dry place, preferably enclosed. If stored in these conditions, the décor will keep for more than 1 year.