Tuesday, January 26, 2016

Candy Challenge 2016 - Gianduja Molds



This past weekend I enjoyed the massive East Coast snowstorm from the safety of my kitchen. While I am no stranger to snow, having grown up in Buffalo, NY, absolutely nothing was open and there was no where to go. The majority of shops and restaurants closed in advance of the storm and didn't open until late on Sunday. I decided it was the perfect time to make some chocolates and prepare for Valentine's Day!


I am not a huge fan of making molded candies. They are just too much work in my opinion. I would rather make a truffle or marshmallow, something a little more rustic looking. I always make a giant mess when I make molded candies, this batch was no different. My kitchen counter was covered in chocolate.

While the process was a pain in the butt, the final product was totally worth it. These candies are really good! If you are a chocolate and peanut butter fan, then you should give these candies a try.

Time to mark up one candy on my 2016 challenge list!

One Year Ago: Gingered Chicken Stir Fry
Two Years Ago: Bacony Chicken
Three Years Ago: Fudgy Waffles
Four Years Ago: Soft Pretzels
Five Years Ago: Chocolate & Peanut butter Mousse Entremet



Gianduja Molds

1/2 lb Milk chocolate, melted & tempered

4 ounces (1/4 cup plus 2 tablespoons) semisweet chocolate, melted
1 ounce (1/4 cup) powdered sugar
4 ounces (1/2 cup) creamy peanut butter
1 ounce (2 tablespoons) butter, unsalted, room temperature

Equipment

Candy molds (I used these, these and these)
Double boiler (This one sits on top of my Cuisinart pots, or try this one)

Line three molds with melted chocolate. (Watch Jacques Torres teach you this technique!) Let the chocolate set while you prepare the gianduja.

In the bowl of your stand mixer, with a paddle attachment, combine melted chocolate, peanut butter and powdered sugar. Turn mixer to medium and add butter in three portions, allow butter to fully incorporate before adding more.  Mix for an additional 2 minutes.  Allow gianduja to cool for approximately 15 minutes.

Transfer gianduja to a piping bag. Pipe into the center of your prepared chocolate molds. Do not over fill the molds.  Set in the fridge for 20 minutes to harden the gianduja.

Top chocolate molds with tempered chocolate and smooth out the bottoms with an offset spatula (See Torres video for a visual explanation). Place chocolates in the fridge for 30 minutes to set. Pop out of the molds and enjoy with friends!
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