12 ounces Gianduja
13 ounces Hazelnut paste
3 pounds Bittersweet couverture, tempered for coating molds
Yield: 56 Candies
1. Melt the gianduja to 110°F (43°C).
2. Remove from heat and stir in the hazelnut paste. Let cool to 72°F (22°C).
3. Coat the molds using tempered bittersweet couverture...