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.