"SC" > wrote in message
oups.com...
> Although I know what Gianduja is, I was wondering if some of you (Janet
> and Alex :-)?)could give me some ideas on how to make this type of
> chocolate/truffle (as opposed to just buying the, say, Valhrona
> version).
>
> Many thanks
> Stef
>
I don't like Gianduja--heresy, I know--so I don't use it to make truffles.
On the other hand, I used to make a truffle with praline and rum, which
would be fairly similar. I'd suggest that you start with a very basic
truffle recipe: 6 oz heavy cream, 1 lb chocolate, 4 oz unsalted butter
(butter is optional, and you can use less if you wish): Bring cream to a
boil, remove from heat, add finely chopped chocolate, stir til smooth. When
room temperature, beat in softened, room temp butter. Either pipe balls or
let set up a bit and scoop balls. You can roll the scooped balls between you
palms to smooth them. Let the balls set up, then dip in tempered dark
couverture. Garnish if you wish. you can them experiment with things like
adding a pinch of salt or a tbsp of glucose or a few tablespoons of dark rum
or whatever. Or infusing the cream with a cinnamon stick. (Some people like
the hazelnut cinnamon combination.)