{"id":285747,"date":"2010-11-17T03:15:00","date_gmt":"2010-11-17T02:15:00","guid":{"rendered":"https:\/\/stagingapp15670.cloudwayssites.com\/gianduja-filled-chocolates"},"modified":"2010-11-17T03:15:00","modified_gmt":"2010-11-17T02:15:00","slug":"gianduja-filled-chocolates","status":"publish","type":"post","link":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/gianduja-filled-chocolates\/","title":{"rendered":"Gianduja Filled Chocolates"},"content":{"rendered":"
\n
\n<\/div>\n
\n<\/a><\/p>\n<\/div>\n
\nI 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. <\/div>\n
\n<\/div>\n

<\/a><\/p>\n

\n<\/div>\n
\n<\/a><\/div>\n
\n<\/div>\n
\nFirst of all it is better to review the method of tempering chocolate by clicking here<\/a>. I remind you that I only give the basics to obtain a beautiful chocolate at home with the mycryo method. I think this method is accessible to everyone, whereas the real tempering, the tablage (etc…) are really the domain of the chocolatiers. We don’t have a laboratory or a tempering tank, just a bowl and some magic powder!<\/div>\n
\n<\/div>\n
\nRecipe for 36 Gianduja milk chocolate candies:<\/div>\n
\n<\/div>\n
\n-36 roasted hazelnuts, peeled<\/span><\/b><\/div>\n
\n-200g of milk cover<\/span><\/b><\/div>\n
\n-2g of Mycryo cocoa butter<\/span><\/b><\/div>\n
\nFor forage:<\/span><\/b><\/div>\n
\n
\n   -200g of <\/span>
\n<\/b>
\n
\n hazelnut paste<\/span>
\n <\/b>
\n<\/a><\/div>\n
\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<\/i><\/a><\/div>\n
\n<\/div>\n
\n<\/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><\/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<\/a><\/div>\n
\n<\/div>\n
\n<\/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<\/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<\/a><\/div>\n
\n<\/div>\n
\n<\/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<\/i><\/a><\/div>\n
\n<\/div>\n
\n<\/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}]}}