Medium
Makes: 84
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Long shelflife
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Timeless Classics
A great yet simple creation. The combination of caramelized nuts and chocolate is always a favorite.A great yet simple creation. The combination of caramelized nuts and chocolate is always a favorite.
- Shelf life:
- 6 Weeks
- Conservation:
- Between 8ºC - 16ºC
Containing: 4 Components
Gianduja Base
Ingredients: Gianduja Base
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125 gSpeculoos cookies, ground
Preparation: Gianduja Base
- Wet the tray with water using a paper towel and stick the guitar sheet to the tray. Remove any air bubbles with a scraper.
- Pour dark chocolate onto the guitar sheet, spread a thin layer and then immediately stick the frame on the chocolate.
- Add the ground speculoos cookies to the pre-crystallized gianduja and mix well.
- Pour into the prepared 3 mm (0.12”) frame and scrape flat.
- Leave at room temperature (20ºC (68ºF)) until solid enough to be cut.
- Once the gianduja is set, use a knife to remove the frame.
- Lift the gianduja from the tray using the guitar sheet underneath, then remove the guitar sheet from the bottom of the gianduja.
- Place the gianduja on the guitar cutter and cut into 15 mm (0.6”) strips.
- Lift the gianduja using a tray and cut the gianduja strips into any desired length. Here, we cut 55 mm (2.2”) pieces, using a ruler and a large knife.
Tools
- Metal Tray
- Knife
- Scraper
- Bowl(s)
- Parchment paper
- Paper towel
- Guitar cutter
- Guitar sheets
- Frame (22.8 cm x 33 cm x 3 mm thick (9” x 13” x 0.1”))
- Ruler (s)
- Spatula(s)
Dark Chocolate Ganache
Ingredients: Dark Chocolate Ganache
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200 gHeavy Cream 35%
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25 gglucose syrup
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30 gsorbitol
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50 gunsalted butter
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35 gHazelnut syrup
Preparation: Dark Chocolate Ganache
- Bring the cream, sorbitol and glucose to a boil.
- Place the chocolate in the Thermomix® or food processor and pour the cream mixture in. Mix until well emulsified.
- Add the butter and mix again.
- Add the hazelnut syrup and mix well.
- Pour the ganache into a bowl and cover with plastic film making sure the plastic touches the entire surface of the ganache.
- Let it cool down to 32ºC (90ºF) and then pour into a piping bag equipped with a 6 mm (0.2”)tip.
- Reserve for assembly.
Tools
- Cooktop
- Saucepan
- Thermometer
- Piping Bag
- Scissors
- Bowl(s)
- Mixing bowl (s)
- Plastic film
- Thermomix®or blender
- 6 mm (0.2") piping tip
- Spatula(s)
Caramelized Macadamia Nuts
Ingredients: Caramelized Macadamia Nuts
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125 gsugar
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25 gwater
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150 gMacadamia Nuts
Preparation: Caramelized Macadamia Nuts
- Heat together the sugar and water to 125ºC (257ºF).
- Add the macadamia nuts.
- “Sand” the sugar around the nuts by continuing mixing until the nuts are well coated with sugar. Continue to heat until the sugar is completely caramelized (about 5 to 10 minutes).
- Add the Mycro® cocoa butter and mix well.
- Pour the nuts on a silpat sheet and separate them from each other.
- Let cool down at room temperature.
- Reserve for assembly.
Tools
- Cooktop
- Saucepan
- Metal Tray
- Thermometer
- Bowl(s)
- Silpat (s)
- Spatula(s)
Assembly
Ingredients: Assembly
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Q.S.
Preparation: Assembly
- Pipe a straight line of ganache on top of each gianduja base.
- Place three caramelized macadamia nuts on top of each piece using the ganache to fix them in place.
- Enrobe with milk chocolate using an enrobing machine. If you don’t have an enrob-ing machine, you can enrobe them by hand using a dipping fork.
- Place the chocolates on a parchment lined tray to set. Let the bonbons set at 18-20°C (64-68°F) for at least 4 hours but preferably overnight before removing from the tray and serving.
Tools
- Metal Tray
- Parchment paper
- Enrobing machine (or dipping fork with a bowl)
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