Dark Gianduia

Moulded Pralines

Dark gianduja with crunchy flakes and a spicy touch of chili pepper.

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Components

1. Dark Gianduia

1500 g	Gianduja Dark Chocolate
200 g	Crunchy Flakes
9 g	chili pepper
1000 g	Vanini Dark Chocolate

Bring the Gianduja chocolate to temperature. Mix well and add the chopped Crunchy Flakes and chili pepper. Make the shell with tempered Dark Chocolate and let it crystallize. Fill with Gianduja and refrigerate to crystallize, unmould.

Tips from the chef

Remember to make a range of gianduiotti starting from the classics that must never be missing in the showcase and customize recipes with the spices / aromas and dried fruit that you like the most.

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