Cut-resistant almond gianduja, 150 g

Cut-resistant almond gianduja, 150 g

In Switzerland, "nougat" is often understood to mean a crunchy sugar-almond mass - but here you can expect something very special: a finely melting, malleable nut mass in the German tradition that sets no limits to your creativity in the kitchen. With this sliceable almond gianduja, you can make fine chocolates, homemade branchli or artistic cookie-cutter motifs in no time at all. It also unfolds its full aroma as a tempting filling for cakes and tarts and provides nutty, chocolatey moments of pleasure that will delight. It is very easy to use: gently heat the mixture in a bain-marie to around 40 °C, allow it to cool back down to room temperature and whip it up as desired. Alternatively, you can roll out the mixture, shape it and dip it in tempered couverture. Finish your creations as you wish with crunchy almond brittle or fine Hüppen flakes - for a result just like in a confectionery shop. Whether you want to make delicate pralines or conjure up classic branchli: Shape the mixture into strands, cut them into pieces, turn them in brittle and coat them with delicate couverture. You will achieve a high-quality result with ease. With its pleasantly smooth texture and versatile uses, this almond gianduja is an indispensable companion for your sweet masterpieces - and is an irresistible treat even on its own.