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Gianduja marshmallows flavoured with cardamom, with a soft texture and intense flavour.
Mario Ragona
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Components
1. Gianduja and cardamom marshmallow
| 300 g | Caster Sugar |
| 138 g | Water (first dose) |
| 4 g | Cardamom |
| 100 g | Dextrose |
| 8 g | Cocoa 22/24 |
| 100 g | Glucose Syrup |
| 24 g | Animal gelatine 180 bloom (fast) |
| 125 g | Water (second part) |
| 50 g | Gianduja Milk Chocolate |
Bring the first part of water, the dextrose, cocoa, sugar and white cardamom to the boil and leave to brew for a few minutes.
Filter the white cardamom syrup, pour into the stand mixer, add the glucose and boiling syrup. Melt in the gelatine, mix well and add the melted gianduia (don’t mix too much, to avoid losing volume). Fill a pastry bag, grease a silicone mould (or other type of mould) and dress.
Leave to rest overnight at a temperature of + 18°C, covering the outside with 50% dextrose and 50% cocoa.
Store at room temperature, in a box or at a temperature of 16° / 20°C.
Products in this recipe
-
Gianduja chocolateGianduja Milk Chocolate
A recipe that combines the creaminess of milk with the intense and refined flavour of premium quality hazelnut paste, creating a perfectly balanced gianduja...FluidityCocoa
(min)26%Cocoa
butter24%Total
fat45%Go to product -
Cocoa powder
Cocoa 22/24
Cocoa powder, moderately alkalised (pH8), with 22/24% cocoa butter content, and a very dark ruddy-brown colour.Go to product
