Gianduja Chocolates

Recipe's preparation

Gianduja

Place the hazelnuts on a baking sheet and place in a 350°F 180°C non-fan forced oven until the hearts of the hazelnuts are golden and fragrant, about 14-18 minutes. Remove from oven and let cool.

If the chocolate is in a block, chop into walnut half size pieces, if in large chips leave as is. Place the milk chocolate and hazelnuts in the TM. Mix 40/speed 5. Mix 40/"Gentle stir setting" until a semi smooth mixture is obtained.

For fast setting of the Gianduja temper the chocolate and mix with room temperature hazelnut paste

Either pour the Gianduja into a candy ruler frame of 9 x 9 inches (22.5 cm x 22.5 cm) or in a plastic food film lined baking pan of 9 x 9 inch (22.5 cm x 22.5 cm), or place in a bowl to set if you are making gianduja balls.

Cover and let set in a cool room of 68-70 F (18-20C) for 24 hours.

Making gianduja chocolates

If making balls, break up the gianduja mass into level teaspoon forms, and then roll into balls. If making squares, cut Gianduja into 2 cm x 2 cm squares. This can be done once set by lifting the gianduja out onto a cutting sheet, lining it up square with the cutting sheet lines, and with a long, straight rule, a metal rule is best, and marking it into 2 cm lines. Once set again, cut along the lines. 

1. Temper the semi sweet chocolate, or melt compounded chocolate.
2. Dip the gianduja centers, and place the chocolates on trays to set.

Decorating the chocolates

1. Before the chocolate has set, they can be decorated, or they can topped with a whole or half hazelnut, or you can place a plastic patterned sheet on the chocolates, or  “Mark” the surface using your dipping fork. 
2. If using the plastic sheet, remove the plastic after a minimum of 4 hours to obtain the best sheen.