In breve
The dish in short
- Toasted Nocciola Piemonte PGI hazelnuts 30–45%, sugar 20–45%, cocoa at least 25%; only vanilla, lecithin and salt may be added, so no milk.
- Refined until no particle is larger than 25 microns, then tempered: it is very soft in the mouth, melting and a little sticky.
- A triangular prism with rounded edges, shaped by hand with spatulas, extruded, extruded and cut, or moulded.
- On average 4 g–12 g a piece when extruded or moulded, 8 g–16 g when shaped by hand.
- Each piece is wrapped in aluminium foil within 12 hours of cooling.
Il video, Torino, Piemonte
Giandujotto di Torino
The video: Turin's boat-shaped chocolate of cocoa, sugar and Piedmont hazelnuts
Turin's chocolate of toasted Piedmont hazelnuts, sugar and cocoa, with no milk, tempered and shaped as a small triangular prism like an upturned boat, then wrapped in foil; a PGI applied for in 2026. The video is an illustration; the recipe has the exact quantities, temperatures and times.
- Serves
- 55
- Hands-on
- 1 h 19 min
- Cooking
- 0 min
- Video
- 11 s
Passo dopo passo
The steps, in photos
The video shows the main moments; these are all 13 steps, as in the recipe.
Altri video
