Christmas gianduja chocolates, a delicious treat that’s very simple to make. These chocolate bonbons make the perfect gourmet gift for the festive season. A simple recipe, rich in chocolate and hazelnuts.
gourmet christmas chocolate gift
Table of Contents
Christmas chocolate with gianduja and hazelnuts
As I mentioned when posting Christophe Michalak’s homemade gianduja recipe, I used it to make small Christmas chocolates in the style of French chocolate mendiants, which I decorated with gianduja rosettes.
On each rosette tip, I put a roasted hazelnut for even more deliciousness. These little homemade chocolates with gianduja are just too good, and very easy to make.
Homemade chocolate with gianduja
Ever since the family tasted these little chocolates, they’ve been asking for them at every opportunity. I make them several times a year and they are always much appreciated.
Like chocolate truffles they are very easy to make and are very popular in a gourmet gift set for Christmas, Mother’s Day, Valentine’s Day etc…
Gianduja is very easy to make, but you can also buy it. Valrhona’s is excellent but rather expensive.
homemade chocolate
To obtain crisp chocolate pastilles that do not marble as they harden, it is best to temper the chocolate. But if you don’t have a thermometer, you can still get a good result.
Simply melt the chocolate, removing it from the bain-marie several times and stirring well.
It should melt without exceeding 35°C (95°F). You don’t have to let it melt completely over the heat in a bain-marie, but as soon as it starts to melt, remove it and stir well.
Return it to the bain-marie (just simmering water) to melt slightly, then remove it and stir. Continue until the chocolate has melted.
You can do the same in the microwave. Remove the chocolate every 15 seconds to stir well.
You can read the full article on how to tempering and chocolate temperature curves
The recipe on video
Ingrédients :
NB: You can find the printable recipe card below
about 38 pieces depending on the thickness and diameter of each disc
- 350 g (12.3 oz) homemade gianduja recipe here , you can buy it ready-to-use or make it yourself (a mixture of hazelnuts paste and chocolate).
- 280 g (9.9 oz) dark chocolate 55%, preferably in pistoles
- A few roasted hazelnuts approximately 38
Preparation steps
1. Melt the gianduja chocolate, place it in a piping bag with your preferred tip, and let it set until it reaches a texture suitable for piping.
2. Make rosettes on a silpat or sheet of baking parchment.
3. Place a roasted hazelnut on top of each rosette. Let the rosettes set until they can be easily lifted off.
4. Melt the chocolate in a double boiler, following the temperature curve below.
5. Transfer the melted chocolate into a piping bag and pipe small mounds onto parchment paper.
6. On each mound, place a rosette of gianduja, pressing a little to create a chocolate pastille.
7. Allow to set at room temperature. Store in a box and keep in a dry place or in the refrigerator.
Homemade Christmas Gianduja Chocolates
INGREDIENTS
- For about 38 pieces depending on the thickness and diameter of each disc
- 350 g (12.3 oz) homemade gianduja recipe Here
- 280 g (9.9 oz) dark chocolate 55%, preferably in pistoles
- A few roasted hazelnuts approximately 38
PREPARATION
- Melt the gianduja chocolate, place it in a piping bag with your preferred tip, and let it set until it reaches a texture suitable for piping.
- Make rosettes on a silpat or sheet of baking parchment.
- Place a roasted hazelnut on top of each rosette. Let the rosettes set until they can be easily lifted off.
- Melt the chocolate in a double boiler, following the temperature curve below.
- Transfer the melted chocolate into a piping bag and pipe small mounds onto parchment paper.
- On each mound, place a rosette of gianduja, pressing a little to create a chocolate pastille.
- Allow to set at room temperature. Store in a box and keep in a dry place or in the refrigerator.
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