Hazelnut Ganache

[mostlylana]

I want to do a hazelnut ganache for a molded chocolate - very smooth and soft - using hazelnut praline. Wybauw has recipes for both butter based and cream based hazelnut ganache. Has anyone tried either type of recipe? Comments? Thanks!

[Darienne]

I want to do a hazelnut ganache for a molded chocolate - very smooth and soft - using hazelnut praline.  Wybauw has recipes for both butter based and cream based hazelnut ganache.  Has anyone tried either type of recipe?  Comments?  Thanks!

←

I don't have the Wybauw book and since almost no books supply recipes for gianduja, I just barged ahead and made my own using twice as much gianduja as cream, and then added chopped roasted hazelnuts (skinning the hazelnuts using those terrific directions supplied by you ).

It's a fairly soft ganache even with that much cream and then I dip it in 70% dark.

Not what you asked for, but what I have done. I am waiting to get back to Moab to get the Wybauw again through ILL and try his gianduja ganaches.

And THIS time, I am going to make some from scratch.

Edited January 15, 2009 by Darienne (log)

[ejw50]

I want to do a hazelnut ganache for a molded chocolate - very smooth and soft - using hazelnut praline.  Wybauw has recipes for both butter based and cream based hazelnut ganache.  Has anyone tried either type of recipe?  Comments?  Thanks!

←

I use the Wybauw one. That's the 1:1:1 cream/chocolate/nut one right?

I've tried it with both praline and pure paste for the ganache. I like it best with the paste, it gives a nice deep nutty flavor that counterbalances the sweetness of the milk chocolate. Maybe the pure paste is a little worse from the AW point of view, but I like the taste better.

Either way, it is a soft and smooth center.

Edited January 15, 2009 by ejw50 (log)

[mostlylana]

Thanks for the tips. I was hoping to make it from paste and chocolate without having to make gianduja first. Ejw50, do you use any butter in your recipe? He has a few with cream and a few with butter but none with both. I guess I'll experiment and try a bunch of combinations.

[Darienne]

**Just to finish up yesterday's post:

Made the ganache again

1/2 cream:1 milk chocolate Gianduja; big handful of roasted chopped hazelnuts.

The chocolate was not tempered. The resulting ganache sat overnight and is still very soft. Just stiff enough that I can cut it into squares of a sort and I can dip it in dark chocolate using a flat dipper. Or perhaps I should behave myself and bottom it first. Now that I know enough not to let it set up too firmly. Another learning experience.

End of story.

[ejw50]

Thanks for the tips.  I was hoping to make it from paste and chocolate without having to make gianduja first.  Ejw50, do you use any butter in your recipe?  He has a few with cream and a few with butter but none with both.  I guess I'll experiment and try a bunch of combinations.

←

No, it's pretty much the recipe in Wybauw's book, except with paste instead of praline. I didn't make gianduja in the middle.