What Is Gianduja Chocolate Food

GIANDUJA BARS

Steps:

• Preheat the oven to 375 degrees F.
• Spread each of the brownies with 1 tablespoon of nutella. Sprinkle each of the brownies with 1 tablespoon chopped hazelnuts. Top the nuts with 1 tablespoon mini chocolate chips. Place the brownies on a baking sheet and bake for 5 to 7 minutes until the chocolate is starting to melt. Transfer the brownies to the refrigerator and let cool until the chocolate hardens, about one hour.

GIANDUJA CHOCOLATE FONDANT WITH DEVONSHIRE ICE CREAM

Steps:

• Preheat oven to 425 degrees F.
• To make Devonshire ice cream. In a small saucepan with a candy thermometer clipped to the side, add the milk, milk powder, sugar, atomized glucose, and butter. Heat until the thermometer reaches 112 degrees F. In a medium bowl, whisk the egg yolks. Before adding the egg yolks to the milk mixture temper it by whisking some of the hot milk into the yolks, then add the yolk and milk mixture back into the milk. Cook on low heat, stirring in figure 8's with a spatula until slightly thickened, at 185 degrees F. Do not over cook, remove immediately from heat. Add the Devonshire cream, mix well and allow to cool before putting in the ice cream machine. Freeze according to manufacturer's instructions, allowing to reach soft to firm consistency. Serve immediately or place in freezer.
• To make the chocolate fondant. Butter a muffin tin.
• In a medium bowl, sift together the flour and salt. Over a double boiler on low heat, melt the butter and chocolate. Meanwhile in a standing mixer whip up the eggs, egg yolks and sugar on high until it reaches ribbon stage. Once at ribbon stage turn the mixer to low and add your melted chocolate and butter, combine well. Fold in the flour. Evenly divide the batter into muffin cups. Bake for 12 minutes, it should still be runny in the center. Serve immediately with the Devonshire ice cream on the side.

GIANDUJA SOUFFLE

Steps:

• Preheat the oven to 375 degree F. Butter and sugar 6 (6-ounce) ramekins.
• Heat the butter, 1 tablespoon sugar, hazelnut liqueur, and vanilla in a double boiler over medium heat until the butter melts. Remove the butter mixture from the heat, add the chocolate, and let sit until it melts, about 3 minutes. Place the chocolate mixture in a pie dish and place in the freezer for 10 minutes to firm up. Use a spoon to form the chilled mixture into 6 evenly-sized balls about the size of a walnut. Reserve in the refrigerator.
• Meanwhile, place the flour in a double boiler and slowly whisk in the milk. Add the salt. Heat the mixture over medium heat, whisking constantly until thick, about 5 minutes. Add the egg yolks and continue to whisk constantly. The mixture will thicken to the consistency of mayonnaise in another 3 to 4 minutes. Remove the mixture from the heat. Stir in the 6 ounces of chocolate and set aside to let the chocolate melt.
• Place the egg whites in a large bowl with the cream of tartar. Using a hand mixer, whip the egg whites until soft peaks. Gradually add in the 1/4 cup sugar and continue whipping until firm peaks. Fold the egg whites into the warm chocolate mixture.
• Place a ball of the chilled chocolate mixture in each of the ramekins. Spoon the souffle mixture over the chocolate balls and up to the rim of the ramekins. (At this point the souffle can be covered and kept refrigerated for 2 days.)
• Place the ramekins in a hot water bath and bake until golden on top and the souffle has risen, about 30 minutes (40 minutes if refrigerated). Remove from the oven and serve immediately.