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Gianduja Ganache
Hi,
In the recipe of the gianduja ganache, all of the chocolates are liquid. The hazelnut paste and gianduja, I guess, are bought as a paste. But the milk chocolate, is it melted before?
Kind regards,
Adriaan
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5 Replies
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I melted the milk chocolate before and then added the hazelnut paste
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If all the pigeon peas ingredients are in a “liquid” state and are for a filling, then the chocolate must be melted.
Tell me, what preparation do you need this preparation for?
Greetings.
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Hi Susan,
It was the gianduja ganache, used by Antonio Bachour in his Rocher Croissant
Roll.Greetings
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The preparation will be as follows according to the recipe:
“In a small saucepan, boil the heavy cream,milk and sugar inverted.
-Pour over both chocolates (gianduja and milk chocolate) and the hazelnut paste and mix with the spatula.
-Emulsify with a hand mixer until smooth.
-Let cool, reserve in a container and cover.
-Store in the refrigerator overnight.”
We hope this information is useful.
Greetings.
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