Theory: Gianduja

It is important to remember that gianduja is a fat system that is high in cocoa butter; therefore it exhibits the same polymorphic characteristics as chocolate. The bottom line: like chocolate, gianduja must be tempered prior to use. The only difference between tempering gianduja and tempering chocolate is that because of the eutectic effect, gianduja requires a lower temperature and generally more time to form the desired seed crystals. Gianduja made in a food processor will also be of a thicker consistency than chocolate, so the easiest way to temper it is usually to put the entire batch onto a marble slab and agitate it generously until it is cooled to 27°C/80°F or below. At this temperature, after constant agitation, it is safe to assume that the gianduja is tempered. Because commercially purchased gianduja is much more fully refined than the processor-made product, it can be tempered more like chocolate: by tabling a portion at a time, and then using that portion to cool and seed the rest. Gianduja must be tempered for all the same reasons chocolate must be: to obtain a uniformly firm set, prevent bloom, provide more heat stability, and give the finished product a smooth mouthfeel free of large fat crystals.