Delicious and firm ganache with a wonderful milk chocolate and hazelnut flavour. For this ganache, I have used Hazelnut Praliné from Callebaut, but you can easily use a homemade praline (made from equal parts caramelised sugar and roasted, shelled hazelnuts). You will find a recipe for homemade praliné in the e-book AUTUMN - two layered chocolate bonbons. The finished chocolate bonbons have a shelf life of a minimum of 60 days (stored at 16-18°C).

These beautiful hand-made chocolates contributed to Mark Tilling winning 7th place in the World Chocolate Masters competition with an explosion of semi-liquid lime followed by rich thick blackberry, then the lingering taste of very good chocolate. Mark used the Thermomix in the making of all his competition pieces and says "Thermomix reduced the amount of equipment I needed, saved me valuable time and gave excellent results."

Hazelnut praline paste blended with dark tempered chocolate creates Gianduja.  A melt in your mouth chocolate hazelnut treat.

Originally from my 1972 Betty Crocker's Cookbook. Made this for 25 years.