Gianduja
| Serves: 4 | Category: Chocolate | Cuisine: Italian | Course: Dessert | Machine: Cooking machine | Total time (min.): 12 |
This is an Italian praline, have as it is as a sweet treat or cover with melted chocolate for extra indulgence. We have used a bar mould to set the Gianduja but you could use a lined, deep baking tray and cut them to size.
Ingredients
- 150g Milk Chocolate
- 150g Hazelnuts
- 150g Icing Sugar
Tools
- kCook Multi
- Kcook bowl
- Silicone bar molds
Method
- Fit max blade to kCook bowl
- Add hazelnuts and icing sugar to the kCook bowl
- Fit kCook bowl to kCook Multi
- Attach lid to kCook bowl with filler cap fitted
- Blend with filler cap fitted - 3 min, speed 12
- Fit
- Add milk chocolate to the kCook bowl
- Heat with filler cap removed - 5 min, 80°C, speed 4
- Transfer content of kCook bowl to silicone bar molds
- Chill in fridge until set
- Serve