Essentials

CHOCOLATE

PIPED GIANDUJA-STYLE GANACHE

Unit of measure

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Recipe

Melt the Milk Hazelnut or Dark Hazelnut Gianduja-Style Ganache at 45-50°C (115-120°F) and cool it down to 24-25°C (75-80°F) so that it gets a creamy texture.

When using your product, you can stabilize its texture by adding some more Gianduja-Style Ganache at 45°C (115°F). Then pipe your Ganache into hollow forms with a couverture base.

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