Creating a Masterpiece with Chocolate and Oil – Recipe 1


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Creating a masterpiece with Perugina BACI and Colavita olive oil
ORIGINAL BACI PERUGINA AND OLIVE OIL GANACHE GARNISHING
Recipe by Vivien Reimbelli, Perugina’s Master Chocolatier and Pastry Chef

Yields: 12 pieces

½ bar Perugina Milk Chocolate
2 tablespoons ground hazelnuts
2 bars Perugina Luisa Dark Chocolate (51% cacao)
12 whole hazelnuts

In a food processor, blend the Perugina Milk chocolate and ground hazelnuts together at low speed until they are well blended and a paste is created. This is gianduia.

Roll the paste into a rope (about the width of a wine cork). Cut into 12 cylindrical pieces.

Melt the Luisa dark chocolate and heat to 104°F (40°C). Drop ¾ of the dark chocolate onto a marble or steel table. Temper the chocolate by melting it continuously with 2 spatulas until the temperature has reached 80°F (27° C).

Add the tempered chocolate to the reserved ¼ untempered chocolate and mix well. The combined chocolate should have a temperature of 87.8°F (31°C).

Place a whole hazelnut on top of each cylinder of gianduia.
With a fork, dip each confection into the dark chocolate twice before placing it on a piece of wax paper. Let it rest for about 5 minutes until the shininess has disappeared and the chocolate looks darker and crisp.

{For these recipes and more, visit www.peruginausa.com and www.Colavita.com}

You can continue to experience the art of chocolate and become a master chocolatier for the day when you participate in Perugina’s legendary La Scuola del Cioccolato – located in Perugia, Italy and now also in New York City and Chicago.


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