Hazelnut gianduja, 200g

Hazelnut gianduja, 200 g

This gianduja base is composed of roasted hazelnuts and powdered sugar. After adding tempered couverture, you get the gianduja. In Germany, gianduja is known as nougat. You can vary the addition of couverture as you like, depending on the desired consistency and the purpose of use. Larger or smaller couverture additions will make your hazelnut gianduja firmer or softer.

Application and properties

For a soft gianduja, add 80 g of the tempered dark couverture to the 200 g base. If you want to add milk or white couverture, you will need 100 g. The soft gianduja is ideal for filling hollow praline balls and praline shells, among other things.

If you would like to make a somewhat firmer gianduja, which is easy to cut and cut out, then mix 100 g of dark couverture with the basic mixture of 200 g. You can also use 100 g milk or white couverture instead of the dark couverture. Smooth the firm gianduja and let it harden a little, after which it can be cut ideally and evenly with the harp for cutting pralines. If you want to cut the mass, then we recommend you to use ganache cutters, because due to the conical cutter the shape of the gianduja is not lost when loosening.

Gianduja can also be used for tempered couverture. For this purpose, 160 g of the tempered dark couverture, 200 g of the tempered milk or white couverture is added.

To spice up the also so delicious Piedmont hazelnut gianduja, you can use Hüppenflocken or Hazelnut brittle stir into the mass. This way you also get an additional crunch.

A white gianduja can be colored by first coloring the tempered white couverture with fat-soluble powder colors and then adding it to the gianduja base.

As you can see, this hazelnut gianduja can be used in many ways, but even better is the fabulous taste of roasted hazelnuts together with delicious couverture.

Chocolate courses for miniSchoggi

Would you like to delve deeper into the world of chocolate? Would you like to make your own chocolate bars or figurines from the finest couverture? We offer various courses on the subject of chocolate, so there is certainly something for you. With us you will learn the correct tempering, the processing of the couverture to hollow figures and chocolate bars as well as the production of noble decorations, such as edible high heels. We would be very happy to welcome you soon at one of our Courses to welcome you!