Signature gianduja rocher

Signature gianduja rocher

Paul Occhipinti
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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

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