Gianduja Flower Chocolates using a Thermomix
Thermomix TM6, Thermomix TM5, Thermomix TM31
(4.9)
Preparation time
22 min
Total time
146 min
Servings
12
Calories / Serving
2436 Cals
Difficulty
Easy
Gianduja is like a sweet love letter from Italy that will have your taste buds dancing the tarantella! Originating from the picturesque region of Piedmont, this delightful treat is a luxurious blend of roasted hazelnuts, silky milk chocolate, and a dusting of icing sugar that creates a velvety texture to die for. Legend has it that during the Napoleonic Wars, cocoa was scarce, prompting ingenious chocolatiers to stretch their chocolate with hazelnuts, forever changing the candy landscape. So whether you enjoy it as a filling for pastries or simply a delectable bite on its own, each piece of gianduja is a little piece of history wrapped in chocolatey perfection!
Ingredients
- 300 g Hazelnut
- 200 g Milk chocolate
Steps
Hazelnut Preparation
- Preheat the oven at 180°C.
- Spread 100 g of hazelnut on a baking tray.
- Cook in the oven at 180°C.
- Rub the Hazelnut in a clean kitchen towel to remove the skins
- Add 100 g of hazelnut in the food processor bowl.
- Mix manual: 5sec / 0°C / Speed 5.
- Transfer the content of the food processor bowl in a bowl.
- Setaside the preparation content beside the bowl.
Chocolate Preparation
- Wash the food processor bowl.
- Add 200 g of milk chocolate in the food processor bowl.
- Mix manual: 5:00min / 50°C / Speed 2.
- Add 100 g of hazelnut in the food processor bowl.
- Mix manual: 10sec / 0°C / Speed 3.
Molding and Cooling
- Pour the content of the food processor bowl in an ice tray.
- Setaside the preparation content in a fridge during 2h .
- Gently remove the chocolates from the molds
- Serve Immediately.
