Signature gianduja rocher

Signature gianduja rocher

Paul Occhipinti
Difficulty Icon
Expert
Recipe Time Icon
40m
8
Videos
His signature recipe: irresistible gianduja chocolate rochers with Piedmont hazelnuts.
Signature gianduja rocher
Completion time
Preparation
40m
Baking
Resting
3h
Techniques taught
  • Scraping a vanilla pod
  • Mixing a preparation in a food processor
  • Making a dry caramel
  • Making base duja
  • Tempering chocolate
  • Making an insert
  • Pouring a preparation into a mold
  • Tempering a praline
  • Crystallizing a chocolate mix
  • Making gianduja
  • Preparing a crisp
  • Making gianduja
  • Using a piping bag
  • Pouring a preparation into a mold
  • Placing an insert inside a mold
  • Crystallizing a chocolate mix
  • Coating with chocolate
  • Piping with a tip
  • Filling a piping bag
  • Decorating using a piping bag
  • Whipping gianduja

Discover the first step of this course for free

Step 1 : Duja base

Paul Occhipinti
Paul Occhipinti
Best Craftsman of France (MOF), Chocolatier & Candymaking | Consultant & Educator
Best Craftsman of France (MOF), Chocolatier & Candymaking | Consultant & Educator

Step 2 : Tempering the chocolate

Step 3 : Hazelnut praline spherical insert

Step 4 : Soft milk chocolate gianduja (to be used with a piping bag)

Step 5 : Crunchy dark chocolate gianduja (to be poured)

Step 6 : Assembling the gianduja spheres

Step 7 : Partial coating of the gianduja spheres

Step 8 : Piping a gianduja rose

Paul Occhipinti

Paul Occhipinti

Best Craftsman of France (MOF), Chocolatier & Candymaking | Consultant & Educator
Paul Occhipinti is a chocolate chef from Sardinia. In 2018, he was awarded the title of Best Craftsman of France (MOF) in the Chocolate making & Confectionery category.

When he arrived in France, he studied pastry, chocolate and ice cream making. During his youth, Paul was able to learn from MOF Chocolatiers such as Christian Camprini and Nicolas Cloiseau. At the tender age of 16, he met Christian Camprini who instilled in him his love of chocolate and the world of French excellence.

Young and very talented, the Chef worked for the incredible Eden Roc hotel in Antibes as Chef de partie. Then, at the age of only 26, he was awarded the prestigious MOF title.

Attracted by the craftsmanship of chocolate making, as well as its playful, regressive and gourmet side, it was quite natural for him to launch his own artisanal chocolate factory, 'Nico et les chocolats' in 2020, which aims to transport us to a childlike world.
Mindful of being environment-friendly and wanting to respect the products he uses; his creations are certified organic and fair trade. Paul is also a trainer at the most important gastronomic schools in France and abroad, teaching professionals in the field.

For VoilaChef, Paul Occhipinti reveals his secrets and shares with us how to make a soft cocoa and rum flavored marshmallow, a crunchy praline-filled bar with a touch of salt, and his signature Piedmont hazelnut & Gianduja rocher.

A Trustpilot score of 4,6/5 with more than 100 evaluations

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Ruthy
16
May
2024
5 stars Trustpilot VoilaChef

Great online training platform.
The videos are very detailed, and the professionals are very educational. So you can reproduce the recipes at home, even if you're not a specialist.
If you're still hesitating, go for it!

4 stars Trustpilot
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Sylvie Leandri
10
May
2024
5 stars Trustpilot VoilaChef

I really like Voilà Chef's courses.
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Thank you so much 😃

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Lisa C
3
February
2024
5 stars Trustpilot VoilaChef

I'm a CAP pastry chef and I have all the basics, but with voila chef's courses, I really feel like I'm learning new things, more advanced and perfected techniques, and I've made considerable progress. What's more, the courses are extremely well explained, the videos are clear and easy to follow, and all the recipes I've tried have been 100% successful, and above all, they're also excellent in terms of taste.

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January
2024
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15
January
2024
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