• Gianduja
  • Hazelnut ganache
La noisette noir


1 Gianduja
  • PatisFrance Gianduja Lait 550 g
  • PatisFrance Crousticrep Blond 50 g
  • Soften the PatisFrance Gianduja Lait (25-28°C) and mix through the PatisFrance Crousticrep Blond.
2 Hazelnut ganache
  • PatisFrance Pralirex Noisette 35 g
  • Belcolade Cacaoboter Cacao-Trace CB1 50 g
  • Cream (35% full fat) 170 g
  • Butter 44 g
  • Invert sugar 55 g
  • Heat the cream together with the butter to boiling point. 
  • Add the invert sugar, the PatisFrance Pralirex Noisette, the Belcolade Selection Lait Cacao-Trace drops and Belcolade Cacaoboter Cacao-Trace CB1 and mix through to an emulsion using an immersion blender. 
3 Assembly
  • Spread the gianduja in a frame (6 mm) lined with greaseproof paper stenciled with tempered Belcolade Selection Noir Cacao-Trace and allow to harden. 
  • Spread the hazelnut ganache over one frame (6 mm) on top of the gianduja and allow to set for 12 hours at 16-18°C with a humidity of 60%. 
  • Cut away the frame and remove. 
  • Brush a thin layer of tempered Belcolade Selection Noir Cacao-Trace and immediately cut into pralines using the guitar before the chocolate sets. 
  • Cover with tempered Belcolade Selection Noir Cacao-Trace and top with a roasted hazelnut. 
  • Store at 16° with a relative humidity of max. 60%.

Created by Matty Van Caeseele

The hazelnut is a classic. And we use it to the full. Hazelnut everywhere, even in the decoration. I really love the interaction between gianduja and ganache!