Chocolate, Gianduja, and Meltaways

Appears in

Chocolates and Confections

By Peter Greweling

Published 2007

  • About

As fat systems, chocolate, gianduja, and meltaways neither give off moisture to neighboring centers nor pick it up. Because of this, they can be easily and successfully paired with hygroscopic centers like caramels, or with high-moisture centers like ganache. Gianduja, chocolate, and meltaways are ideal for creating a crisp layer in a candy bar when they are mixed with inclusions that might get soggy if combined with a center containing water. The disadvantage of fat systems is fat migration; gianduja in particular is a great source of fat migration from the oil in the nuts. Fat systems are very sensitive to heat; they must be deposited only after hot centers have fully cooled or they will melt and come out of temper.