GIANDUJA -
FLEUR DE SEL
& ROASTED VANILLA

Complexity level

Makes 90 candies - 1 frame of 30 x 30 cm

Composition

Gianduja
Piped Gianduja

Steps

1 Gianduja

Ingredients

Belcolade milk chocolate Origins Lait Vietnam 45% Cacao-Trace 200 g

Gianduja 36% Cacao-Trace 1000 g

Belcolade Origins Noir Arriba 66% QS

Fleur de sel 5 g

Roasted vanilla 3 g

Preparation

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%.

2 Piped Gianduja

Ingredients

Belcolade milk chocolate Origins Lait Vietnam 45% Cacao-Trace 220 g

Belcolade Selection Noir 55% Cacao-Trace 25 g

Gianduja 36% Cacao-Trace 240 g

Soft butter 68 g

Hazelnut oil 8 g

Preparation

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.

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