IGianduja, ushokoledi omuhle nokhilimu we-hazelnut

Mhlawumbe wake walifunda leli gama emabhokisini koshokholethi noma kwamanye ama-ayisikhilimu asezingeni elithile. giyanduja futhi sizibuze ukuthi imayelana nani. Yebo, i-gianduja ukulungiswa kokhilimu kashokoledi oqukethe cishe isigamu se-hazelnut paste, i-alimondi noma esinye isithelo esomile.

Igama layo livela eGianduja, umlingisi ojwayelekile wase-Italy wasePiedmontese nomlingiswa womkhosi omele iPiedmontese yase-archetypal. UGianduja wazalelwa ePiedmont ngo-1806. Ukudalwa kwayo kubangelwa abapheki be-khekhe baseTurin abathi, ngezikhathi zokushoda kashokolethi ngenxa yokuvinjelwa kwemikhiqizo yaseBrithani kaNapoleon ngenkathi ethathe le ndawo yase-Italy, Bafake ingxenye kakhokho endaweni yokunamathisela i-hazelnut, eshibhile Konje.

Gianduja

Phrinta iresiphi

Lo shokoledi omuhle kanye nokhilimu we-hazelnut kuwukugcotshwa okuphelele noma ukugcwaliswa kwanoma yimaphi ama-dessert esiwathandayo.

• U-Angela

• Igumbi lasekhishini: zendabuko
• Uhlobo lweresiphi: isiphuzo
• Izinkonzo: 20

• Isikhathi esiphelele:

Izithako

• 350 amagremu of ushokoledi omnyama
• 350 amagremu ama-hazelnuts
• 350 amagremu kashukela ka-icing
• 1 isipuni sebhotela
• 1 isipuni se-whip cream

Ukulungiselela

1. Blanch ama-hazelnuts ahlutshiwe imizuzu embalwa emanzini abilayo.

2. Khipha bese ugaya kanye noshukela.

3. Le nhlama ixutshwe nokhilimu nebhotela bese siyayixova futhi bese siyigaya kahle.

4. Ncibilikisa ushokoledi ku-bain-marie bese uxuba ne-hazelnut mass eshisayo. Kuye ngokuthi sizoyisebenzisa kanjani i-gianduja, singangeza ukhilimu omncane ukuze ukwenze kube nokhilimu obuningi.

Isithombe: Almaclub, Hazel