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Technique Theory: Gianduja
Appears in
By Peter Greweling and Culinary Institute of America
Published 2007
- TOAST THE NUTS TO THE DESIRED DEGREE. The nuts for gianduja are always toasted to develop their flavor and to remove residual moisture. Allowing the moisture to remain in the nuts would have an adverse effect on the viscosity of the gianduja, just as moisture is detrimental to the viscosity of chocolate.
- USING A MÉLANGEUR OR FOOD PROCESSOR, GRIND THE NUTS WHILE HOT WITH ABOUT 25 PERCENT OF THE CONFECTIONERS’ SUGAR TO AS FINE A CONSISTENCY AS POSSIBLE IN ORDER TO RELEASE THEIR OIL. The nuts should be ground while hot to facilitate the release of the oils within them. The addition of a small amount of confectioners’ sugar helps them to be ground more efficiently. This step is crucial to the texture of the finished product, as it is at this point that the particle size of the nuts is reduced to make a smooth-textured product. While gianduja made in a processor will never be as smooth as that made using a mélangeur, whether in an artisan operation or a manufacturing plant. grinding the nuts until the oil has been released and the nuts reduced to a liquid state ensures the smoothest possible texture and best release of flavor from the nuts. It is not possible to overgrind the nuts in this step.
- ADD THE MELTED CHOCOLATE AND THE REMAINING CONFECTIONERS’ SUGAR. PROCESS ONLY UNTIL THOROUGHLY MIXED. Once the nuts have been satisfactorily ground, the remaining confectioner’s sugar and the chocolate can be added and the entire mixture processed for a short time. Overprocessing at this point develops excessive heat, damaging the chocolate. Milk and white chocolates are particularly susceptible to damage from heat; milk and white giandujas become thick, viscous masses if they are overprocessed at this point.
- THE GIANDUJA MAY BE TEMPERED AND USED IMMEDIATELY OR STORED FOR LATER USE. Although finished gianduja may be used immediately, it may also be stored for later use without any loss of quality.
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