GIANDUJA -
FLEUR DE SEL
& ROASTED VANILLA

Complexity level  

Makes 90 candies - 1 frame of 30 x 30 cm

Café Ambré

Steps

1 Gianduja
Ingredients
  • 1000 g
  • Fleur de sel 5 g
  • Roasted vanilla 3 g
  • 200 g
  • Belcolade Origins Noir Arriba 66% QS
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
  • 240 g
  • 220 g
  • Belcolade Selection Noir 55% Cacao-Trace 25 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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