Gianduja with chicory, wafer flakes and almonds<\/p>\n","protected":false},"featured_media":15550,"parent":0,"comment_status":"open","ping_status":"closed","template":"","meta":{"_acf_changed":true,"inline_featured_image":false,"editor_notices":[]},"rezepte_cat":[],"class_list":["post-15545","rezepte","type-rezepte","status-publish","has-post-thumbnail","hentry"],"acf":{"rezepte_top_info_block":{"rez_aus_quantity":"63","ausbeute":"
pieces of 19 g<\/p>\n","zeitplanung":{"zubereitung_label":"Preparation","zubereitung":"30 minutes","ruhezeit_label":"Rest period","ruhezeit":"","backzeit_label":"Baking time","backzeit":"","optional_label":"","optional":""},"nahrwerte":{"energiewert":"2'258 kJ\/540 kcal;","fett":"35 g, of which saturated 12 g;","kohlenhydrate":"43 g, of which sugars 38 g;","eiweiss":"10 g; salt 0.1 g"}},"rez_section_heading":"Ingredients","rezept":[{"rez_heading":"Gianduja with chicory","rez_infos":[{"rez_weight":"135","rez_weight_unit":"g","rez_value":"
almonds, raw<\/p>\n"},{"rez_weight":"135","rez_weight_unit":"g","rez_value":"
icing sugar without additives<\/p>\n"},{"rez_weight":"8","rez_weight_unit":"g","rez_value":"
chicory powder (coffee substitute)<\/p>\n"},{"rez_weight":"110","rez_weight_unit":"g","rez_value":"
couverture Maracaibo 65%<\/p>\n"}],"bottom_description":""},{"rez_heading":"Ingredients for crunch balls","rez_infos":[{"rez_weight":"183","rez_weight_unit":"g","rez_value":"
milk chocolate hollow spheres (\u00d8 26 mm)<\/p>\n"},{"rez_weight":"45","rez_weight_unit":"g","rez_value":"
croquantine (wafer flakes, broken)<\/p>\n"},{"rez_weight":"380","rez_weight_unit":"g","rez_value":"
gianduja with chicory<\/p>\n"},{"rez_weight":"65","rez_weight_unit":"g","rez_value":"
couverture Maracaibo 65%<\/p>\n"},{"rez_weight":"160","rez_weight_unit":"g","rez_value":"
almonds, raw, roasted, coarsely ground, sieved<\/p>\n"}],"bottom_description":""}],"hers_section_heading":"Production","hers_herstellung":[{"hers_heading":"Ingredients","hers_description":"
These pralines consist of a milk chocolate hollow sphere (\u00d8 26 mm) filled with a creamy gianduja made from roasted almonds and a subtle hint of chicory. Beneath the filling are crispy wafer flakes, and the exterior is coated with coarsely ground roasted almonds. Chicory is a root and a caffeine-free alternative to coffee, lending a slightly bitter, aromatic-roasty note to the product.<\/p>\n","hers_images":[{"hers_image":15546}]},{"hers_heading":"Gianduja with chicory","hers_description":"
Roast the almonds and leave to cool completely.<\/p>\n
Blend or roll the roasted almonds together with the icing sugar into a fine, oily mass. Work in the chicory powder and mix well. Then stir in the tempered milk couverture to create a homogeneous gianduja.<\/p>\n
Keep the gianduja ready for further processing.<\/p>\n","hers_images":[{"hers_image":15547}]},{"hers_heading":"Filling wafer flakes","hers_description":"
Place the filling plate over the hollow spheres. Evenly distribute the broken wafer flakes into each sphere. Fill approximately 0.7 g of wafer flakes per hollow sphere.<\/p>\n","hers_images":[{"hers_image":15548}]},{"hers_heading":"Filling the gianduja with chicory","hers_description":"
Fill each sphere with approx. 6 g of gianduja and allow to set slightly. No additional sealing is required, as the filling is shelf-stable.<\/p>\n","hers_images":false},{"hers_heading":"Coating and almond finish","hers_description":"
Roast the raw almonds and coarsely grind them. Sieve the almonds through a coarse and then a fine sieve to achieve a medium granulation.<\/p>\n
Allow the coated spheres to set.<\/p>\n","hers_images":[{"hers_image":15549}]}],"hers_fertigstellen":"","rel_select_products":"","is_sticky":false,"rel_select_fachblatt":""},"yoast_head":"\n