\n -65g of milk cover<\/span><\/b><\/div>\n
\n -25g of cocoa butter <\/span><\/b><\/div>\n
\n<\/div>\n
<\/p>\n
\nMelt the chocolate coating as for the method of <\/i>
\n tempered chocolate<\/i>
\n<\/a>.<\/i><\/div>\n\n<\/div>\n
\n $\"Gianduja$ <\/i><\/a><\/div>\n\n<\/div>\n
\n $\"Gianduja$ <\/i><\/a><\/div>\n\n<\/div>\n
\nPut a first layer of milk couverture in the chosen moulds (cleaned with a absorbent cotton) with a brush. If you decide not to brush on the choloat and instead with a ladle, turn the pan upside down over a piece of parchment paper to remove the excess! When the chocolate crystallizes, apply a second layer. <\/i><\/div>\n
\n<\/div>\n
\n<\/i> $\"Gianduja$ <\/a><\/div>\n
\n<\/div>\n
\nScrape off excess chocolate with a knife or chocolate knife to get clean edges.<\/div>\n
\n<\/div>\n
\n $\"Gianduja$ <\/a><\/div>\n
\n<\/div>\n
\n $\"Gianduja$ <\/i><\/a><\/div>\n\n<\/div>\n
\nPrepare the feed. If you don’t have cocoa butter (which is not the same as mycryo) you can very well make a simpler gianduja recipe (100g hazelnut paste for 100g chocolate).<\/i><\/div>\n
\nMelt cocoa butter, couverture and hazelnut paste.<\/i><\/div>\n
\n<\/div>\n
\n $\"Gianduja$ <\/i><\/a><\/div>\n\n<\/div>\n
\nPut a small amount of gianduja (when it is at room temperature) at bottom of the chocolate shells. Put a hazelnut in each shell.<\/i><\/div>\n
\nPlace a second layer of gianduja to within 1mm of the edge. Allow to crystallize, then apply a layer of milk cover. When the chocolate begins to crystallize, scrape off the excess with a chocolate knife or a regular knife.<\/i><\/div>\n
<\/p>\n
\n $\"Gianduja$ <\/a><\/div>\n
\n<\/div>\n
\n $\"Gianduja$ <\/i><\/a><\/div>\n\n<\/div>\n
\nAllow to crystallize perfectly for at least 1 hour. Turn the polycarbonate plate upside down and collect the chocolate candies with latex gloves. Let it mature for at least two or three days before eating! <\/i><\/div>\n
\n<\/div>\n
\n $\"Gianduja$ <\/i><\/a><\/div>\n\n<\/div>\n
\n $\"Gianduja$ <\/i><\/a><\/div>\n
\n<\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"
I don’t pretend to compete with our professional chocolatiers, just to give a recipe that can be easily made at home for an excellent result. First of all it is…<\/p>\n","protected":false},"author":1,"featured_media":31342,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","_lmt_disableupdate":"","_lmt_disable":"","footnotes":""},"categories":[144],"tags":[142],"class_list":["post-285747","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-sweet","tag-sweet"],"acf":[],"_links":{"self":[{"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/posts\/285747","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/comments?post=285747"}],"version-history":[{"count":0,"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/posts\/285747\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/media\/31342"}],"wp:attachment":[{"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/media?parent=285747"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/categories?post=285747"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/tags?post=285747"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
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