Cut-resistant hazelnut gianduja, 150 g

Cut-resistant hazelnut gianduja, 150 g

The hazelnut gianduja has its origins in Italy and is a particularly fine chocolate mass with a high hazelnut content. This combination ensures a wonderfully melt-in-the-mouth, yet firm texture and an intense nutty aroma - ideal for a wide range of applications in patisserie and confectionery. The mixture is ideal for pralines, homemade branchli, chocolate cakes, cake fillings or for refining desserts. Thanks to its firm consistency, it is particularly easy to process and shape. Branchli are particularly easy to make with hazelnut gianduja, 150 g: form strands with a little powdered sugar, cut them into pieces, roll them in hazelnut brittle and then dip them in tempered couverture. To process, melt the mixture gently over a bain-marie at around 40 °C. Then stir in another portion and allow the gianduja to cool to room temperature. It can then be whipped to obtain particularly airy fillings. Alternatively, the mixture can be rolled out to a thickness of around 1 cm - preferably with a little powdered sugar so that nothing sticks - and then cut out. After coating with couverture, the finished pieces can be finished with brittle or other decorations as desired. The hazelnut gianduja, 150 g offers you a wide range of possibilities - from classic pralines to fine nougat rings. It is also a real treat on its own for all nut and chocolate lovers.