Gianduja - Fleur de sel & Roasted Vanilla
This Gianduja - Fleur de sel & Roasted Vanilla recipe unleashes the potential of your Belcolade chocolate.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.belcolade.com.
Cooking tools:
- Instant-read thermometer
- Chocolate mold
- Oven
- Baking sheet
- Mixing bowl
- Stove
- Saucepan
- Stand mixer
- Blender
- Chef's knife
- Cutting board
- Spatula
- Piping bag
- Ruler
- Microwave
Ingredients
- Belcolade milk chocolate Origins Lait Vietnam 45% Cacao-Trace 200 g
- Gianduja 36% Cacao-Trace 1000 g
- Belcolade Origins Noir Arriba 66% QS
- Fleur de sel 5 g
- Roasted vanilla 3 g
- Belcolade milk chocolate Origins Lait Vietnam 45% Cacao-Trace 220 g
- Belcolade Selection Noir 55% Cacao-Trace 25 g
- Gianduja 36% Cacao-Trace 240 g
- Soft butter 68 g
- Hazelnut oil 8 g
