Gianduja Butter

  • Yountville
  • on JULY 23, 2010
  • 35
  • 0
Gianduja butter.jpgSubmitted by Hotel Yountville
Executive Chef David Frakes

Makes: A little less than 1 Cup (About 8 servings)


                • 4 Oz Gianduja (or, other delicious flavored/non-flavored chocolate, chopped/shaved into small pieces)
                • 3 Oz Unsalted Butter (softened)
                • 1 T Unsweetened Cocoa Powder
                • Pinch Sea (or Kosher Salt)
Place a medium-sized pot, filled halfway with water, onto stove over high heat.

Place chocolate shavings/pcs., into a stainless steel bowl that is slightly larger than pot with water.

Place bowl of chocolate over pot of boiling water and gently stir with plastic spatula, or wooden spoon,  until completely melted.

Remove chocolate from heat and allow to cool for about 2 minutes.

Place all ingredients together in bowl of mixer/Kitchen Aid, and mix with paddle attachment until well combined.

Using plastic wrap, use a double-layer large enough to roll a large log. Freeze/Store in refrigerator, until ready to use.

Scoop/portion about 1 oz per person onto each warm pancake (in addition to other garnishes) when serving.


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