Traditional Dairy-Free Giandujotti Bar
This traditional recipe from the north of Italy makes a firm, yet creamy hazelnut chocolate bar.
Great for those looking for the mouthfeel of milk chocolate without the dairy.
Ingredients:
▻▷
160 g
1
⅓
cup
16%
Domori cocoa nibs
▻▷
200 g
1 cup
20%
Cocoa butter
▻▷
440 g
2 ¼ cups
44%
Granulated white cane sugar
▻▷
200 g
1 ¾ cups
20%
Roasted hazelnuts
Directions:
1.
Melt the cocoa butter in a bain marie. For best results, never heat cocoa butter above
140°F/60°C.
2.
Pour the melted cocoa butter into the Premier Chocolate Refiner and gradually add the
nibs to the drum. With a heat gun, heat the roller stones, drum or outside wall of the
drum of the refiner to speed up processing, never exceeding 140°F/60°C. (For further
info, please see section on Production Steps)
NOTE: To further shorten the processing time, warm the nibs in the oven at
215°F/100°C
for
5-10
minutes
and
pulse-crush
in
batches
in
a
Mixer-Grinder/Cuisinart for 1 minute.
3.
Once all the cocoa nibs have been placed in the Premier Chocolate Refiner , let run for
3 hours minimum.
4.
In the meantime, roast the hazelnuts by placing them in a thin layer in a convection
oven at 285°F/140°C for about 30 minutes. They are properly roasted when they turn a
light caramel color in the middle.
5.
After removing the skins, pre-grind the hazelnuts by pulse-crushing them in a
Mixer-Grinder/Cuisinart for approximately 1 minute to obtain a fine hazelnut flour;
6.
At this point, add the sugar and the hazelnut flour, 100g - roughly ½ cup at a time,
making sure it is fully incorporated before adding more.
7.
Let the Refiner run for at least 10-15 hours. The refining time is approximate and
depends on the desired end product. Once the desired consistency of the chocolate