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Trio Gianduja: Dark Praline Cooking Process

This document provides recipes for making three types of pralines - dark, milk, and green. Each recipe lists the ingredients by weight and percentage. The dark praline recipe uses hazelnut paste, icing sugar, cocoa butter, and dark chocolate. The milk praline uses almond paste, icing sugar, cocoa butter, and milk chocolate. The green praline uses pistachio paste, icing sugar, cocoa butter, and white chocolate. It also provides a recipe for a coating syrup made from sugar, maltodextrin, and water. The pralines are coated in syrup colored with dry colors to make yellow, green, and brown coatings.

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290 views2 pages

Trio Gianduja: Dark Praline Cooking Process

This document provides recipes for making three types of pralines - dark, milk, and green. Each recipe lists the ingredients by weight and percentage. The dark praline recipe uses hazelnut paste, icing sugar, cocoa butter, and dark chocolate. The milk praline uses almond paste, icing sugar, cocoa butter, and milk chocolate. The green praline uses pistachio paste, icing sugar, cocoa butter, and white chocolate. It also provides a recipe for a coating syrup made from sugar, maltodextrin, and water. The pralines are coated in syrup colored with dry colors to make yellow, green, and brown coatings.

Uploaded by

DAlejan
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PDF, TXT or read online on Scribd
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Trio gianduja

Dark praline Cooking process


Ingredients Weight (gr) %

1. Mix hazelnut paste with icing sugar.


Hazelnut paste 300 44,44
2. Add melted chocolate and cocoa
Icing sugar 200 29,63 butter.
Cocoa butter 35 3,7 3. Cool down everything to 23-25C.
Dark chocolate Callebaut 150 22,22 4. Put in the frame 0,5cm.
55%
Total 675gr 100%

Milk praline Cooking process


Ingredients Weight (gr) %
1. Mix almond paste with icing sugar.
Almond paste 300 42,86 2. Add melted chocolate and cocoa
Icing sugar 200 28,57 butter.
Cocoa butter 50 5,71 3. Cool down everything to 23-25C.
Milk chocolate Callebaut 160 22,86 4. Put in the frame 0,5cm.
33%
Total 700gr 100%

Green praline Cooking process


Ingredients Weight (gr) %
1. Mix pistachio paste with icing sugar.
Pistachio paste 250 35,71 2. Add melted chocolate and cocoa
Icing sugar 250 35,71 butter.
Cocoa butter 50 5,71 3. Cool down everything to 23-25C.
White chocolate W2 160 22,86 4. Put in the frame 0,5cm.
Callebaut
Total 700gr 100%
Coating syrup Cooking process
Ingredients Weight (gr) %

Sugar 1650 69,84


Maltodextrin 40 1,59 1.Boil water, sugar and maltodextrin
2.Cool down to 30C and use.
Water 675 28,57
Total 2365gr 100%

Take 500g of basic syrup and 1,5kg and cover all gianduja cubes, divide in 3 parts.
Scale 3x syrup, 350g each, then add dry color:
1.For yellow – 10g white color + 2,5g yellow color.
2.For green – 10g white color + 2g green color + 1g yellow color
3.For brown color – 10g white color + 3g brown color

Trio praline
Dark praline
IMPORTANT: You can use hazelnut praline instead of hazelnut paste(300gr) and icing
sugar(200gr).
Take 400gr of Hazelnut praline 50% and 100gr of Hazelnut paste.
Milk praline

IMPORTANT: You can use almond praline instead of almond paste(300gr) and icing
sugar(200gr).
Take 400gr of Almond praline 50% and 100gr of Almond paste.
Green praline
IMPORTANT: You can use Pistachio praline instead of Pistachio paste(250gr) and icing
sugar(250gr).
Take: 500gr of Pistachio praline 50%.

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