Remember how a month or so ago Alex went to Ecuador? Well she got to hang with so many people from all over! And one of them was Chef Durfee. He is now the Professor of Baking and Pastry Arts at the Culinary Institute of America. Well, he gave us this recipe for milk chocolate and hazelnut gianduja AND he even has a song about it... Maybe we'll share that with you soon!
Milk Chocolate + Hazelnut Gianduja
Recipe by Chef Durfee, formerly of The French Laundry
300g Cocoa Beans, roasted and cooled
306g Cocoa Butter, melted
551g Vanilla Sugar
160g Milk Powder
480g Roasted Hazelnuts, ground
- Clean roasted cocoa beans and pre-grind to a coarse paste.
- Scale 200 grams of the paste, and place into a melanger. Grind for 24 hours.
- Scrape down the sides of melanger, and add the sugar, melted cocoa butter, hazelnuts and milk powder. Grind for an additional 24 hours, or until the desired smoothness is reached.
- Temper in bars.
Yield: 20 bars