I've done a search but didn't come up with much...maybe I need a new search engine! Anyway, I have a client looking for this filling and I want to try making it before offering it. Thanks in advance...Micheline
Thanks for all the info but let me see if I've got this down:
for a Gianduja/gianduia cake filling I can make a ganache substituting Gianduja/gianduia chocolate-source being valrohna or callebaut(I'm sure I've misspelled those brands but I'm too beat to care right now for plain chocolate
make a ganache using plain chocolate and add hazelnut praline or paste
Am I on the right track here? Any opinions on which form would taste best? And I could use recommendations on the preferred brand of hazelnut praline or paste?
Although it will probably cost a little more, a Callebaut Gianduja based ganache will taste about a thousand times better than a plain chocolate/praline paste mixture.
Trust me on this. My life pretty much revolves around eating halzenut/chocolate confections - Godiva open oysters, Belgian Seashells, Callebaut Gianduja, Ferrero Rocher, Bacchi, and even the occasional spoonful of Nutella.
I don't know where you are in NY but if you're anywhere near a Whole Foods, that's the best place to get small amounts of Callebaut Gianduja.
Thank you everyone for all the chocolate info! I finally located a source for it and then the customer decided to go with something completely different. Oh well at least I know for future customers!:bounce: