"SC" > wrote in message
ups.com...
> Yes, I saw Cuba Venchi's. It's pretty darned expensive, so I might
> just make my own for now. I tried Nutella mixed with a dark chocolate
> ganach and it was pretty good (good enough for now).
> Thanks for the help again, Alex.
>
> Stef

The adjustments Alex suggests sound right to me, too. (As I said, I don't
use it so my experience is limited.) One thing that I would suggest, though,
is that youconsider trying real praline paste instead of Nutella as an
alternative to Gianduja. That will enable you to experiment with adding
differing amounts of praline to your chocolate without adulterating it with
extraneous stuff. You can buy a one pound jar of it online (possibly from
Sugarcraft or NY Cake, but if you do a search I'm sure you will find
vendors). It is sold/made in the US by CK Products, but you have to have an
actual business to buy directly from them. I'm sure there are other makers
and sources--many European--also. This is one product you will want to buy,
rather than try to make yourself, because you are highly unlikely to be able
to grind the praline fine enough at home.

On your other request for books, btw, I visited Chocolat-Chocolat recently
and noted that they have a number of authoritative-looking tomes for sale.
Some in English, some in French.