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Cioccolato Gianduja

Cioccolato Gianduja

Packaging: 1 kg bar. This product is gluten-free.

Ideal for: Toppings for cakes and/or ice cream – Creams – Mousses – Ganaches – Decorations

Recipe Tip:

Coppa Gianduja Guido Gobino con Granita al Caffè, Panna Montata e Granella di Torrone Friabile alla Nocciola Piemonte I.G.P. Relanghe.

Ingredients (4 persons): 25 cl (250 g) fresh milk, 250 g cream, 3 egg yolks, 60 g sugar, 300 g (3 bar blocks) Cioccolato Gianduja Guido Gobino.

Preparation: Beat the yolks with the sugar. Heat milk and cream and pour onto the egg yolks, stirring well with a whisk. Transfer the mixture into a saucepan and simmer, stirring well to 70 degrees. Let it sit and once reached 50 degrees pour it onto the Gianduja chocolate and continue stirring. Still warm, transfer the mixture into a bowl and place in refrigerator for 4 hours. For the coffee granita melt in 2 cl (20 g) of water 50 g of sugar and add 25 cl (250 g) of espresso coffee still hot. Soak the peels of 4 lemons for 10 minutes. Strain and pour into a rectangular container, freeze and grate over the cup of chocolate Gianduja. Enrich with whipped cream and crushed nougat brittle PGI Piedmont Hazelnut.

The recipe is courtesy of Ceretto Srl, extracted from the catalog “Terroirs Flavours 2011″