https://www.copymethat.com/r/f7f97cW5m/hazelnut-praline-gianduja-ingredients-on/
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f7f97cW5m
2024-05-03 01:53:37
Hazelnut Praline Gianduja (Ingredients only)
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Ingredients
- 400g Chocolate 55 to 70%
- 100g Hazelnuts
- 50g Powdered sugar
- 100g Milk chocolate
- 30g Butter
- 50g Feuilletine ＊optional
- ※Never let the chocolate harden in the refrigerator after it has been temperature-controlled. The sugar and fat will come out on the surface of the chocolate and it will turn white. Once the chocolate has hardened, leave it for a day. You can put it in the refrigerator the next day.
- The ideal temperature for hardening chocolate is 15 to 20℃. Once the chocolate has hardened, it can be placed in the refrigerator from the next day.
- It must be followed if you want to make good chocolate.
Steps
Directions at youtube.com
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