There’s a reason gianduja is the king of fillings!
When you pair silky milk chocolate with nutty hazelnut paste, you get an addictive combo.
But what if you could take that indulgence even further?
There are 3 main ways you can elevate your fat-based filling, depending on whether you’re after fruity, caramel/buttery notes, or a bold profile:
1. With the type of nut you use.
2. The type of chocolate you use.
3. The crunchy elements you add.
Let’s break down each option.
What to use if you want to highlight cookie, caramel, and buttery flavors:
1. Nut: Hazelnuts are the best option.
2. Chocolate: Caramelized white chocolate.
3. Crunchy element: Cookie bits like Graham crackers or sablé, and Feuilletine.
If you want crunchy elements that highlight fruity, subtle flavors:
1. Nut: Peeled and lightly roasted almond paste. This base is light enough to let other flavors shine.
2. Chocolate: White chocolate.
3. Crunchy element: Freeze-dried fruit.
If you’re going for intense flavors, such as coffee, tea, spices, or vanilla bean:
1. Nut: Roasted almonds with the skins on or hazelnuts.
2. Chocolate: A combination of dark and milk chocolate or only milk chocolate.
3. Crunchy element: Pretzels, toasted bread (brioche), caramelized nuts, etc.
I hope this will get you excited about exploring new ideas!
-Melissa