Creamy GIANDUJA CHOCOLATE FROSTING Recipe / Icing / Filling | DallasChocolateClasses.com

Описание: Glossy, creamy, and simply delicious. You'll enjoy eating this chocolate frosting with a spoon—it’s that good. This is a luscious cake frosting for Gianduja ("John-doo-ya") lovers. I’ve always loved Gianduja chocolate with its milk-chocolate sweetness combined with hazelnut paste. I try often to work it in as a substitute for plain milk chocolate whenever I can. The blending of chocolates, a unique feature of this chocolate frosting, further enriches the predominant flavor of Gianduja.

Thanks for watching! All my recipes are thoroughly tested exactly as presented in my videos so that you can easily replicate them. All photos are my own and represent the exact product you see created in the video. However, if you have any problems or need more help or are just curious about anything regarding the recipe, please ask any questions or submit comments and I’ll be glad to answer them to help you keep learning more.

Chef Zach
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 Ingredients:
1 cup (142 g) premium dark chocolate
2 2/3 cups (354 g) Gianduja (milk) chocolate
1/2 cup (56 g) confectioners' sugar
24 Tbsp (340 g) unsalted butter
3 Tbsp (19 g) Dutch-process unsweetened cocoa
Pinch (1/16 tsp) table salt


Tips & Extras:

If using this to pipe décor, remember that your hands will warm it up in the piping bag, continuing to make it softer and softer. Keep this in mind when working with it. The frosting can be glossy on a warm day or firmer and more matte (yet still with a melting texture) on cold days.
Freeze for long-term storage. It will firm up in the refrigerator.
The crumble you see around the edge of the cake is crushed homemade hazelnut praline made by cooking whole toasted hazelnuts with sugar and butter until lightly caramelized, then cooled and crushed.
For the chocolate shortcrust cookie see the “How to Make Chocolate Shortcrust Tart Dough” videos on this channel. Just roll the dough out thinly and stamp out the cookie. If the day is warm, you might first chill the filled cookies a little before enjoying them. This will firm up the frosting some and make them easier to eat.
The exact chocolates I use in the recipe are: Valrhona 61% Extra Bitter and Cacao Barry Gianduja. Gianduja options in bulk are limited, but Cacao Barry and Valrhona make premium Gianduja in bulk, in 5 to 6 pounds at once. Even though the quantities are large to purchase Gianduja in this way, just store it in a dark cool place and it will last for months. This is why I prefer the Cacao Barry plastic tub, it's more practical for storing plus seals tight. If you're a Gianduja chocolate lover, you won't have difficulty finding uses for it. https://amzn.to/2DEBlPa
If you want to make this frosting but can’t get access to Gianduja, substitute a premium plain milk chocolate instead.

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