I bought a brick of Callebaut gianduja (hazelnut chocolate) because it sounded yummy but now I'm not sure what to do with it. Most of the recipes I'm finding, including in the chocolate and confections recipe book I bought, are for making gianduja and not using it as an ingredient. I'm pretty sure I can make truffles out of it but can I make a ganache to cover a cake with as well? (I prefer to make the spreadable ganache, not the poured ganache.) Would I use the same ratio of cream to milk chocolate? It seems that the hazelnut would change the proportions but I don't really know how. I'd appreciate any advice anyone has!
You can use the same ratios. Just pop it in the fridge or let it set overnight to make it spreadable. There is a recipe on a blog I frequent and she is using gianduja ganache for a macaron filling. For that it needs to be semi-solid.
Thanks for the link, Annie! Looks like another website for me to get addicted to--those macarons look heavenly!
I agree! Good luck!