SALE!!! Hazelnut gianduja, 200g

Hazelnut gianduja, 200 g

This gianduja base is made from roasted hazelnuts and powdered sugar. After adding tempered couverture, you get the gianduja. In Germany, gianduja is known as nougat. You can vary the amount of couverture you add, depending on the desired consistency and the intended use. Adding more or less couverture 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 base mixture of 200 g. 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 want to make a slightly firmer gianduja that is easy to cut and cut out, mix 100 g of dark couverture with the 200 g base mixture. You can also use 100 g of milk or white couverture instead of the dark couverture. Smooth out the cut-resistant gianduja and allow it to harden slightly, after which it can be cut ideally and evenly with the harp for cut chocolates. If you want to cut out the mixture, we recommend using ganache cutters, as the conical cutter ensures that the shape of the gianduja is not lost when it is released.

Gianduja can also be used for tempered coating. To do this, add 160 g of tempered dark couverture and 200 g of tempered milk or white couverture.

To spice up the delicious Piedmont hazelnut gianduja even more, you can add Hüppen flakes or Hazelnut brittle stir into the mixture. This will also give you an extra 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 at 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 sure to be something for you. We will teach you how to temper chocolate correctly, how to process couverture into hollow figures and chocolate bars and how to make elegant decorations, such as edible high heels. We would be delighted to see you soon at one of our Courses to welcome you!