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Jim D.

Jim D.

I'm not sure this is what you are asking, but....

 

As I understand ganache, it always has some liquid (usually cream, but other liquids can be used) that must be emulsified with some sort of chocolate. If you want something that (1) has more nut taste and (2) can be inside a shell with crisp ingredients (such as a cookie), then gianduja is ideal because (1) there is no liquid to dilute its taste and (2) there is no liquid to soften the crisp item. It's all fat. A praline ganache will often use hazelnut praline paste, cream, and chocolate and requires emulsifying. A hazelnut gianduja will use hazelnut praline paste and chocolate, no emulsifying required.

Jim D.

Jim D.

I'm not sure that is what you are asking, but....

 

As I understand ganache, it always has some liquid (usually cream, but other liquids can be used) that must be emulsified with some sort of chocolate. If you want something that (1) has more nut taste and (2) can be inside a shell with crisp ingredients (such as a cookie), then gianduja is ideal because (1) there is no liquid to dilute its taste and (2) there is no liquid to soften the crisp item. It's all fat. A praline ganache will often use hazelnut praline paste, cream, and chocolate and requires emulsifying. A hazelnut gianduja will use hazelnut praline paste and chocolate, no emulsifying required.

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