What You Need to Know
This technique involves slowly pouring hazelnut oil into a mixture of chocolate and sugar while whisking, creating a stable emulsion through the formation of a complex network of lipids and surfactants. The key variables are temperature, pH, and whisking speed.
This technique is unique to Piedmontese cuisine and is used to create a variety of giandujas, such as those used as a filling for chocolates and as a topping for ice cream.
Key Parameters
Equipment
Granite melangerPrecision tempering machineConching equipment
Steps
- 1.
Gianduja Gelato (Turin, Italy): Creates the signature smooth mouthfeel
- 2.
Bicerin (Piedmontese coffee houses): Forms the layered chocolate-hazelnut cream
- 3.
Torrone Morbido (Lombardy, Italy): Provides the creamy nougat center
The Science
Primary Reaction
Lipid oxidation