Amigos candy

Makes 25 pieces

Gianduja can be made a bit softer than usual by the addition of butter. Once it is made up, it is an ideal consistency for piping, whether from a star tip or a round one. Top the piped gianduja with toasted nuts, dip in chocolate, and enjoy!

Ingredients

  • 8 oz (3/4 cup) praline paste or other nut butter
  • 6 oz (2/3 cup) dark chocolate, melted
  • 2 oz (4 tablespoons) unsalted butter, soft
  • 4 oz (75 each; 1 cup) whole toasted blanched hazelnuts
  • 1 lb (1 1/2 cups) dark chocolate, melted, tempered, for dipping

Directions

  1. Line 2 sheet pans with parchment paper. Fit a piping bag with a #4 round tip.
  2. Combine the praline paste and melted chocolate in the bowl of a 5-quart mixer fitted with a paddle attachment. Mix on low speed for 5 minutes.
  3. As the mixer turns, add the butter in 3 or 4 additions. Continue mixing until the gianduja stiffens slightly. Mixing the gianduja in the machine tempers it. Make sure it mixes slowly and for at least 10 minutes total.
  4. Transfer the gianduja to the piping bag and pipe into nickel-size domes onto a prepared sheet pan. If the gianduja hardens in the pastry bag, massage it by hand until it is malleable.
  5. Before the gianduja sets, place 3 toasted hazelnuts on top of each dome. Allow to set completely, about 20 minutes at room temperature.
  6. Dip in tempered dark chocolate. Place on another prepared sheet pan. Allow to set completely, about 10 minutes.

    ALMOND AMIGOS: Use 8 oz/3/4 cup of white chocolate, 8 oz/3/4 cup of almond butter, and 2 oz/4 tablespoons butter. Place a single whole toasted blanched almond on the top of each gianduja. Dip in tempered dark chocolate.

    CASHEW AMIGOS: Use 8 oz/3/4 cup of milk chocolate, 8 oz/3/4 cup of cashew butter, and 2 oz/4 tablespoons butter. Place a single whole cashew on the top of each gianduja. Dip in tempered milk chocolate.

    PEANUT BUTTER AMIGOS: Use 8 oz/3/4 cup of milk chocolate, 8 oz/3/4 cup of peanut butter, and 2 oz/4 tablespoons butter. Place three whole toasted peanuts on the top of each gianduja. Dip in tempered milk chocolate.

CIA FOODIES

Amigos

Amigos candy
Makes 25 pieces Gianduja can be made a bit softer than usual by the addition of butter. Once it is made up, it is an ideal consistency for piping, whether from a star tip or a round one. Top the piped gianduja with toasted nuts, dip in chocolate, and enjoy!

Ingredients

  • 8 oz (3/4 cup) praline paste or other nut butter
  • 6 oz (2/3 cup) dark chocolate, melted
  • 2 oz (4 tablespoons) unsalted butter, soft
  • 4 oz (75 each; 1 cup) whole toasted blanched hazelnuts
  • 1 lb (1 1/2 cups) dark chocolate, melted, tempered, for dipping

Directions

  1. Line 2 sheet pans with parchment paper. Fit a piping bag with a #4 round tip.
  2. Combine the praline paste and melted chocolate in the bowl of a 5-quart mixer fitted with a paddle attachment. Mix on low speed for 5 minutes.
  3. As the mixer turns, add the butter in 3 or 4 additions. Continue mixing until the gianduja stiffens slightly. Mixing the gianduja in the machine tempers it. Make sure it mixes slowly and for at least 10 minutes total.
  4. Transfer the gianduja to the piping bag and pipe into nickel-size domes onto a prepared sheet pan. If the gianduja hardens in the pastry bag, massage it by hand until it is malleable.
  5. Before the gianduja sets, place 3 toasted hazelnuts on top of each dome. Allow to set completely, about 20 minutes at room temperature.
  6. Dip in tempered dark chocolate. Place on another prepared sheet pan. Allow to set completely, about 10 minutes.
    ALMOND AMIGOS: Use 8 oz/3/4 cup of white chocolate, 8 oz/3/4 cup of almond butter, and 2 oz/4 tablespoons butter. Place a single whole toasted blanched almond on the top of each gianduja. Dip in tempered dark chocolate. CASHEW AMIGOS: Use 8 oz/3/4 cup of milk chocolate, 8 oz/3/4 cup of cashew butter, and 2 oz/4 tablespoons butter. Place a single whole cashew on the top of each gianduja. Dip in tempered milk chocolate. PEANUT BUTTER AMIGOS: Use 8 oz/3/4 cup of milk chocolate, 8 oz/3/4 cup of peanut butter, and 2 oz/4 tablespoons butter. Place three whole toasted peanuts on the top of each gianduja. Dip in tempered milk chocolate.

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