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Question on Using Guitar Cutter - Chablon

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On 4/22/2019 at 11:04 AM, DJ Silverchild said:

I had the same problem cutting through Valrhona Gianduja actually.  There's a whole thread about my disaster.  I ended up just molding it.

I used the recipe from Stephan Leroux's book Le Praliné for framed hazelnut praliné and I had no trouble cutting it.  It is a much higher percentage of praliné to chocolate than a traditional gianduja. 

Also, I think you might be confusing Valrhona Guanaja, which is the brand name of their 70% dark couverture chocolates,  and Gianduja.  

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I am definitely referring to Gianduja. Their dark gianduja is too firm to cut with a guitar.

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