Jump to content
  • Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.

Question on Using Guitar Cutter - Chablon


Bentley
 Share

Recommended Posts

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.  

Link to comment
Share on other sites

  • 4 weeks later...
 Share

×
×
  • Create New...