Piedmont hazelnut gianduja, 200g

Piedmont hazelnut gianduja, 200 g

Gianduja, also called nougat in Germany, is known by its delicious taste of roasted hazelnuts and because of its versatile uses. The hazelnuts used are grown in the beautiful Piedmont and gain worldwide fame as one of the best nut varieties. Gianduja is suitable, for example, for filling hollow bodies, in the production of cut chocolates or for piping while still tempered.

Application and properties

You can use this cream as it is, or for a soft gianduja, add 80 g of the tempered dark couverture to the basic 200 g mixture. If you want to add milk or white couverture, you need 100g. 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!