Recipe
Gianduja-Style Ganache contains cocoa butter. It needs to be tempered after melting at 45-50°C (115-120°F).
When using them as fillings for bonbons, Gianduja-Style Ganaches can be flavored by adding dry products such as coffee, spices, candied lemon zest or natural essential oils.
Melt the Milk Hazelnut or Dark Hazelnut Gianduja-Style Ganache at 45°C (115°F). Temper the ganache by bringing its temperature down to 25-26°C (75-80°F).
Pour it into a frame.
Cover it in a fine layer of couverture before coating.