Gianduia Gold Cups Recipes

ITALIAN GIANDUIA LOAF WITH CUSTARD SAUCE

Steps:

• Line 5 1/2- to 6-cup metal loaf pan with plastic wrap, overlapping sides. Melt chocolate and butter with corn syrup in heavy large saucepan over medium-low heat, stirring until smooth. Cool to lukewarm, whisking occasionally.
• Whisk 1/4 cup cream, 4 tablespoons Frangelico, yolks, sugar and 2 tablespoons water in small metal bowl. Set bowl over saucepan of simmering water and whisk constantly until candy thermometer registers 160°F., about 3 minutes. Remove from over water. Add yolk mixture and remaining 2 tablespoons Frangelico to chocolate mixture in pan; whisk until smooth. Mix in nuts. Chill until cool, about 10 minutes. Using electric mixer, beat remaining 1/4 cup cream with sour cream in large bowl to stiff peaks. Add chocolate mixture and fold together. Pour filling into prepared pan; smooth top. Cover and chill overnight.
• Combine all ingredients in heavy medium saucepan. Stir over low heat until melted. Cool to lukewarm. Pour 1/2 cup glaze over filling in pan; shake pan gently to smooth top. Freeze until glaze sets, about 20 minutes.
• Line cookie sheet with foil. Lift loaf from pan. Turn loaf out onto foil; peel off plastic. Whisk remaining glaze over low heat until just spreadable. Pour all but 1/4 cup glaze over loaf. Spread over top and sides with icing spatula, spreading glaze that runs onto foil up sides of loaf to cover completely. Chill 1 hour. (Can be prepared 2 days ahead. Cover and chill loaf and reserved 1/4 cup glaze separately.)
• Bring half and half to simmer in heavy medium saucepan. Scrape in seeds from vanilla bean; add bean. Whisk yolks and sugar in medium bowl to blend. Whisk in hot half and half mixture. Return mixture to saucepan and stir over medium-low heat until custard thickens and leaves path on back of spoon when finger is drawn across, about 5 minutes; do not boil. Strain into bowl. Mix in cream and Frangelico. Cover and chill until cold. (Can be prepared 2 days ahead.)
• Melt milk chocolate in top of double boiler over simmering water, stirring until smooth. Spoon all but 2 tablespoons melted chocolate into parchment cone. Remove loaf from foil and transfer to platter. Pipe chocolate lines crosswise atop loaf, spacing 1/8 inch apart. Dip 1 hazelnut halfway into chocolate in pan; place atop center of loaf. Repeat with remaining nuts, spacing evenly and forming line down center. (Can be prepared 3 days ahead; refrigerate.)
• Using long thin knife, cut loaf into 1/2-inch-thick slices, wiping knife clean between cuts. Place slices on plate; surround with sauce. Whisk reserved glaze over low heat until melted. Spoon into parchment cone. Pipe Zs atop sauce.

GIANDUIA CHOCOLATES

Steps:

• Lightly oil an 8-inch square baking pan and line with plastic wrap, allowing a 2-inch overhang.
• Toast and skin hazelnuts. In a food processor pulse hazelnuts until finely chopped, about 30 seconds. Chop chocolates into 1/4-inch pieces, reserving 1 slightly mounded tablespoon bittersweet chocolate for tempering. In a double boiler or a metal pan set over a saucepan of barely simmering water melt three fourths of chocolate, stirring until smooth. Remove top of double boiler or bowl from heat and add remaining chocolate in 2 or 3 batches, stirring until smooth and allowing each batch to melt before adding next.
• When all of chocolate is melted, test its temperature: Put a dab of chocolate on the inside of your lower lip; it should be slightly cooler than your body temperature. If chocolate is too warm, add reserved chocolate, stirring until smooth.
• Stir hazelnuts and hazelnut butter into chocolate until combined well and spread mixture in pan. Chill confection, covered with plastic wrap, until firm, at least 2 hours. Lift confection out of pan and peel off plastic wrap. On a cutting board with a sharp large knife cut confection lengthwise into 1-inch strips and cut strips crosswise into 1-inch squares. Chocolates keep, covered and chilled, 1 month.

GIANDUIA GELATO

Steps:

• Pulse hazelnuts with sugar and salt in a food processor until finely ground. Transfer to a heavy medium saucepan with milk and bring just to a boil, stirring occasionally. Remove from heat and let steep, covered, 20 minutes.
• Strain mixture through a fine-mesh sieve into a bowl, then return to cleaned saucepan.
• Put 1/4 cup milk mixture in a small bowl and whisk in cornstarch. Return to saucepan, then boil over medium heat 2 minutes, whisking often (mixture will be thick). Remove from heat and add chocolate, stirring until melted and incorporated. Chill, stirring occasionally, until very cold, 3 to 6 hours.
• Freeze mixture in ice cream maker. Transfer to an airtight container and put in freezer to firm up.

GIANDUIA

Steps:

• Preheat the oven to 350 degrees F. Spread the hazelnuts out on small baking sheet or in an ovenproof skillet and toast them in the oven until they are a deep toasty brown, about 15 minutes. Remove the hazelnuts from the oven and set aside to cool completely.Melt the chocolate in a heatproof medium bowl set over a pot of simmering water over medium-low heat, stirring often.If serving the Gianduia immediately, place your bread in a 350 degrees F oven for 12 minutes.
• Grind the hazelnuts with the sugar in a food processor to a fairly smooth, buttery paste.
• Once the chocolate is completely melted, remove it from the heat and whisk in the cream and butter. Stir in the ground hazelnuts. The gianduia will thicken and become soft and peanut butter-like as it cools. Pour the mixture into small jars, or store in a container with a tight-fitting lid.
• Serve the gianduia with rustic slices of buttered toast.

GIANDUIA TORTE WITH CHOCOLATE GLAZE

Steps:

• Preheat oven to 350°F. Butter 8-inch-diameter springform pan with 2 3/4-inch-high sides. Line bottom of pan with parchment paper. Butter parchment. Wrap outside of pan with foil. Finely grind hazelnuts in processor. Stir chocolate and butter in heavy medium saucepan over low heat until smooth. Cool chocolate mixture to room temperature.
• Using electric mixer, beat yolks and sugar in large bowl until thick and pale yellow, about 5 minutes. Fold in cooled chocolate mixture, then hazelnuts. Transfer batter to prepared pan. Smooth top.
• Bake until cake is set and appears dry but tester comes out with very moist crumbs attached, about 45 minutes. Transfer to rack. Lightly press down any raised edges of cake. Cool completely. Run small knife around sides of pan to loosen cake. Remove pan sides. Invert cake onto platter. Remove pan bottom. Peel off parchment. Slide waxed paper strips under cake to protect platter.
• Using icing spatula, spread thin coating of Chocolate Glaze over top and sides of cake. Rewarm remaining glaze over low heat if necessary. Pour glaze in pool over center of cake; spread over top and sides. Remove waxed paper strips. (Can be prepared 1 day ahead. Cover with cake dome and refrigerate. Let stand 1 hour at room temperature before serving.)