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  • Crunchy Gianduiotti

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    Yarina Morales
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    This document provides a recipe for a crunchy variant of classic gianduiotti from Italian chocolate tradition. The recipe includes instructions for making a ganache filling with nocciolata premium, melted nobel latte, and crunchy beads mix. It also includes a crunchy coating made from melted chocosmart cioccolato latte and granella di nocciola. Finally, the gianduiotti are to be glazed with the crunchy coating and decorated.

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    CRUNCHY GIANDUIOTTI

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    This document provides a recipe for a crunchy variant of classic gianduiotti from Italian chocolate tradition. The recipe includes instructions for making a ganache filling with nocciolata premium, melted nobel latte, and crunchy beads mix. It also includes a crunchy coating made from melted chocosmart cioccolato latte and granella di nocciola. Finally, the gianduiotti are to be glazed with the crunchy coating and decorated.

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    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Flag for inappropriate content
    8 views2 pages

    Crunchy Gianduiotti

    Uploaded by

    Yarina Morales
    This document provides a recipe for a crunchy variant of classic gianduiotti from Italian chocolate tradition. The recipe includes instructions for making a ganache filling with nocciolata premium, melted nobel latte, and crunchy beads mix. It also includes a crunchy coating made from melted chocosmart cioccolato latte and granella di nocciola. Finally, the gianduiotti are to be glazed with the crunchy coating and decorated.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Flag for inappropriate content
    of 2

    CRUNCHY GIANDUIOTTI

    A CRUNCHY VARIANT OF THE CLASSIC SPECIALTY FROM THE ITALIAN CHOCOLATE TRADITION

    DIFFICULTY LEVEL   

    GANACHE FOR GIANDUIOTTI

    INGREDIENTS PREPARATION

    NOCCIOLATA PREMIUM g 700 Combine all the ingredients and cast into silicone moulds for gianduiotti.
    NOBEL LATTE - MELTED AT 40°C g 1000 Wait for the chocolate to be crystallized before unmoulding.
    CRUNCHY BEADS MIX g 200

    CRUNCHY COATING

    INGREDIENTS PREPARATION

    CHOCOSMART CIOCCOLATO LATTE - MELTED AT 32°C g 1000 Combine all the ingredients together.
    GRANELLA DI NOCCIOLA g 100

    FINAL COMPOSITION

    Glaze the gianduiotti with the crunchy coating and decorate.

    CRUNCHY GIANDUIOTTI Page 1 of 2


    RECIPE CREATED FOR YOU BY FEDERICO VEDANI
    CHOCOLATIER AND PASTRY CHEF

    CRUNCHY GIANDUIOTTI Page 2 of 2

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