Coated Gianduja
A quick and easy to make coated gianduja with condensed milk powder and almond paste T (without skin) added to tempered chocolate coating that requires no tempering.
Depending on the amount of almond paste, you can adjust the strength of the almonds and the firmness of the chocolate.
Soft: 24% almond paste
Genre：Dessert・Drink
Material
- Milk chocolate (no tempering required) / 72%
- Condensed milk powder / 4%
- Almond Paste T / 24%
Recipe
１．Add condensed milk powder and almond paste T (without skin) to melted milk chocolate (no tempering required) and mix well. 2. Pour over your favorite sweets (waffles, doughnuts, etc.) and refrigerate to harden.
