GIANDUJA -
FLEUR DE SEL
& ROASTED VANILLA
Makes 90 candies - 1 frame of 30 x 30 cm
Makes 90 candies - 1 frame of 30 x 30 cm
Roast the vanilla in the oven for 8 minutes at 175°C. Blend the Gianduja, melted at 40°C with the fleur de sel and the vanilla, then mix. Add the tempered chocolate and crystallize at 24°C before pouring into frames. After 16 hours of crystallization, cut into bars of 30 x 10 mm. Coat with the Belcolade Origins Noir Arriba 66%.
Soften the Gianduja, then add the chocolate couvertures melted at 33°C and blend. Add the soft butter and the hazelnut oil. Mix and let crystallize. Smooth out with a blender with the paddle. Pipe with a nest nozzle between two rules.
