HOME      CONTACT      KATE'S GLOBAL KITCHEN      COOKBOOK PROFILES      GLOBAL DESTINATIONS      I LOVE DESSERTS      SHOPPING      SEARCH


the appetizer:

The Art of the Chocolatier: From Classic Confections to Sensational Showpieces by Ewald Notter, includes recipes like Caramelized Gianduja; Gianduja Base; Macadamia Pralines; and Chocolate Piping.

I Love Desserts

 

Caramelized Gianduja,
Traditional Recipe


For caramelized gianduja, the nuts
are coated with caramelized sugar before grinding.

Caramelized gianduja is a mixture of roasted almonds or hazelnuts and melted sugar, ground until oily. This mass can be bound with melted chocolate or cocoa butter. Some people prefer this type of gianduja because the sugar is caramelized, giving it more flavor. The coating of the sugar protects the nuts from losing flavor.

Besides the melted sugar and the different roasting process for the nuts, the only other difference between this recipe and the standard gianduja recipe is the addition of water. To ensure accuracy in dissolving the sugar, one part water should be used for every three parts sugar. All the water will evaporate during the boiling and roasting process. The quantities of the other ingredients are the same as in the standard gianduja recipe. If using spices or vanilla, they should be added at the beginning of the boiling process.

 
Gianduja Base
Ingredients Metric US Volume
Almonds, whole 150 g 5.3 oz 1-1/4 cups
Hazelnuts, whole, skinned 150 g 5.3 oz 1-1/4 cups
Sugar 300 g 10.6 oz 1-1/2 cups
Water 100 g 3.5 oz 6 tbsp + 2 tsp
Dark couverture, 63%, melted 300 g 10.6 oz 2 cups
Yield 1000 g 35.3 oz 6-1/2 cups
 

Caramelized Gianduja, Traditional Recipe

Photo captions:

FIRST ROW — Melt the sugar. Add the nuts to the melted sugar.

SECOND ROW — Stir to coat the nuts with the sugar mixture. Pour out the roasted nuts to cool and separate.

THIRD ROW — After grinding, the nuts should have a runny consistency. Table the caramelized gianduja to the proper consistency.

 

1. Place the almonds and hazelnuts in a 320 degrees F/160.0 degrees C oven to warm them.

2. Combine the sugar and water in a saucepan and boil to soft ball stage (239 degrees F/115.0 degrees C).

3. Remove from the heat and add the warmed nuts. Mix continuously with a heatproof spatula until the nuts are completely covered with sugar. (Because of the movement, the sugar will crystallize and stick to the nuts, forming a nice coating.)

4. Return to the heat to begin the actual roasting process. Set the heat at a low temperature, and stir the nuts constantly with the heatproof spatula to allow the sugar to caramelize without burning. At first, the sugar around the nuts will be crystallized and grainy. The heat will cause the sugar to melt and caramelize. Cooking time varies, but the caramelization is complete when the sugar is completely melted around the nuts and the nuts are shiny.

5. Remove from the heat and pour the nuts onto a Silpat. Spread into a single layer and separate as they cool.

6. When cool, place the nuts in a food processor and grind until the mixture has a runny consistency.

7. Add the nut paste to the couverture and stir until combined.

8. If the consistency is too thin or the temperature is too warm, temper the gianduja on a marble until it reaches the correct consistency.

9. Use immediately or store in an airtight container in a cool, dark place.

 
  • from:
    The Art of the Chocolatier:
    From Classic Confections to Sensational Showpieces
  • by Ewald Notter
  • Photography by Joe Brooks and Lucy Schaeffer
  • Wiley 2011
  • Hardcover; 416 pages; US $65.00
  • ISBN: 0470398841
  • ISBN-13: 978-0-470-39884-5
  • Reprinted by permission.

Buy The Art of the Chocolatier

 

The Art of the Chocolatier

 

This page created March 2011


The Global Gourmet
The Global Gourmet®
Main Page

 

Shamrock
Irish Recipes for
St. Patrick's Day

   Clip to Evernote

Bookmark and Share

 

Twitter: @KateHeyhoe

 
Search this site:

Advanced Search
Recent Searches


Departments

Kate's Global Kitchen
Kate's Books
Cookbook Profiles
Global Destinations
Holiday & Party Recipes
I Love Desserts
On Wine
Shopping

Caffeine and You Caffeine and You
cooking kids Cooking with Kids
new green basics New Green Basics

Archives
Conversions, Charts
   & Substitutions
Search

About the
Global Gourmet®
   Contact Info
   Advertising
   Feedback
   Privacy Statement

Recent Cookbooks

Cooking Italian
175 Home Recipes
4-Hour Chef
Bakery Cookbook
Barefoot Contessa
Bouchon Bakery
Burma: Rivers of Flavor
Cake Mix Doctor
Comfort Food
Craft of Coffee
Crazy Sexy Kitchen
Daily Cookie
Fifty Shades Chicken
French Slow Cooker
Frontera - Rick Bayless
Gluten-Free Quick & Easy
Jerusalem: A Cookbook
Kitchen Science
Lidia's Favorite Recipes
Make-Ahead and Freeze
Modern Milkshakes
Modernist Cuisine
Mystic Cookbook
Paleo Slow Cooking
Picky Palate
Pop Bakery
Practical Paleo
Quick Family Cookbook
Saltie
Sensational Cookies
Smitten Kitchen
Southern Living Recipes
Sweet Life in Paris
Trader Joe's Vegetarian
True Food
Whole Larder

More Cookbooks

 

Kitchen & Home
Markdowns

 
.

Copyright © 1994-2013,
Forkmedia LLC

 

 


cat toysCatnip Toys
 

Kitchen & Home
Markdowns

 
,