Gianduia Chocolates
Serves: 6
Terence Turner
1 January 1970
Based on User reviews:
55
Spice
50
Sweetness
38
Sourness
37
mins
Prep time (avg)
4.5
Difficulty
Ingredients:
1.5 cups
Hazelnut Butter (unsweetened *)Directions:
1
Lightly oil an 8-inch square baking pan and line with plastic wrap, allowing a 2-inch overhang
2
Toast and skin hazelnuts
3
In a food processor pulse hazelnuts until finely chopped, about 30 seconds
4
Chop chocolates into 1/4-inch pieces, reserving 1 slightly mounded tablespoon bittersweet chocolate for tempering
5
In a double boiler or a metal pan set over a saucepan of barely simmering water melt three fourths of chocolate, stirring until smooth
6
Remove top of double boiler or bowl from heat and add remaining chocolate in 2 or 3 batches, stirring until smooth and allowing each batch to melt before adding next
7
When all of chocolate is melted, test its temperature: Put a dab of chocolate on the inside of your lower lip; it should be slightly cooler than your body temperature
8
If chocolate is too warm, add reserved chocolate, stirring until smooth
9
Stir hazelnuts and hazelnut butter into chocolate until combined well and spread mixture in pan
10
Chill confection, covered with plastic wrap, until firm, at least 2 hours
11
Lift confection out of pan and peel off plastic wrap
12
On a cutting board with a sharp large knife cut confection lengthwise into 1-inch strips and cut strips crosswise into 1-inch squares
13
Chocolates keep, covered and chilled, 1 month
14
Lightly oil an 8-inch square baking pan and line with plastic wrap, allowing a 2-inch overhang
15
Toast and skin hazelnuts
16
In a food processor pulse hazelnuts until finely chopped, about 30 seconds
17
Chop chocolates into 1/4-inch pieces, reserving 1 slightly mounded tablespoon bittersweet chocolate for tempering
18
In a double boiler or a metal pan set over a saucepan of barely simmering water melt three fourths of chocolate, stirring until smooth
19
Remove top of double boiler or bowl from heat and add remaining chocolate in 2 or 3 batches, stirring until smooth and allowing each batch to melt before adding next
20
When all of chocolate is melted, test its temperature: Put a dab of chocolate on the inside of your lower lip; it should be slightly cooler than your body temperature
21
If chocolate is too warm, add reserved chocolate, stirring until smooth
22
Stir hazelnuts and hazelnut butter into chocolate until combined well and spread mixture in pan
23
Chill confection, covered with plastic wrap, until firm, at least 2 hours
24
Lift confection out of pan and peel off plastic wrap
25
On a cutting board with a sharp large knife cut confection lengthwise into 1-inch strips and cut strips crosswise into 1-inch squares
26
Chocolates keep, covered and chilled, 1 month