{"id":26224,"date":"2024-08-14T18:16:07","date_gmt":"2024-08-14T16:16:07","guid":{"rendered":"https:\/\/gateauetcuisinerachida.com\/?p=26224"},"modified":"2025-07-12T13:07:37","modified_gmt":"2025-07-12T11:07:37","slug":"homemade-christmas-gianduja-chocolates","status":"publish","type":"post","link":"https:\/\/gateauetcuisinerachida.com\/en\/homemade-christmas-gianduja-chocolates\/","title":{"rendered":"Homemade Christmas Gianduja Chocolates"},"content":{"rendered":"

Christmas gianduja chocolates,<\/strong> 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.<\/p>\n

\"christmas

gourmet christmas chocolate gift<\/p><\/div>\n

Christmas chocolate with gianduja and hazelnuts<\/strong><\/h2>\n

As I mentioned when posting Christophe Michalak\u2019s homemade gianduja<\/strong><\/a> recipe, I used it to make small Christmas chocolates<\/strong> in the style of  French chocolate mendiants,<\/strong> which I decorated with gianduja rosettes.<\/span><\/p>\n

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.<\/span><\/p>\n

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Homemade chocolate with gianduja<\/p><\/div>\n

Ever since the family tasted these little chocolates<\/strong>, they’ve been asking for them at every opportunity. I make them several times a year and they are always much appreciated.<\/p>\n

Like chocolate truffles<\/strong> they are very easy to make and are very popular in a gourmet gift set for Christmas, <\/strong>Mother’s Day, Valentine’s Day etc…<\/p>\n

Gianduja is very easy to make, but you can also buy it. Valrhona’s is excellent but rather expensive.<\/p>\n

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homemade chocolate<\/p><\/div>\n

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. <\/p>\n

Simply melt the chocolate, removing it from the bain-marie several times and stirring well.<\/p>\n

It should melt without exceeding 35\u00b0C (95\u00b0F). 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.<\/p>\n

Return it to the bain-marie (just simmering water) to melt slightly, then remove it and stir. Continue until the chocolate has melted.
\nYou can do the same in the microwave. Remove the chocolate every 15 seconds to stir well.<\/p>\n

You can read the full article on how to tempering and chocolate temperature curves<\/strong><\/p>\n

The recipe on video <\/strong><\/h2>\n