Gianduja is an amazing confection of roasted nuts and chocolate ground together into a smooth paste. Slightly softer than chocolate and not as soft as a ganache, it is rich, creamy and utterly delicious. Traditionally it was made with hazelnuts, but can be made with other nuts as well which opens up the opportunity to match nuts with cocoa bean origin and character. Our Gianduja uses almonds with our own bean to bar 80% Panama plain chocolate; it is just nuts, cocoa beans and sugar. No dairy and no lecithin.
We use a thin 70% Panama plain chocolate shell (our own bean to bar chocolate), and fill with the Gianduja. These are small (30g), intense, rich bundles of gorgeousness.
Shells: Panama 70% plain chocolate: cocoa mass 70% minimum; cocoa beans, sugar, cocoa butter
Gianduja: Almonds (NUTS), Panama 80% plain chocolate (cocoa mass 80% minimum; cocoa beans, sugar, cocoa butter), light brown sugar