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Signature gianduja rocher
His signature recipe: irresistible gianduja chocolate rochers with Piedmont hazelnuts.
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Duja base
Techniques covered
- Scraping a vanilla pod
- Mixing a preparation in a food processor
- Making a dry caramel
- Making base duja
- Performing a tempering test
- Tempering chocolate
- Pouring a preparation into a mold
- Tempering a praline
- Crystallizing a chocolate mix
- Making an insert
- Making gianduja
- Preparing a crisp
- Placing an insert inside a mold
- Using a piping bag
- Coating with chocolate
- Filling a piping bag
- Whipping gianduja
- Piping with a tip
- Decorating using a piping bag
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