Gianduja Butter

  • Yountville
  • by WINECOUNTRY ADMIN
  • 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)

INGREDIENTS

                • 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)
Method
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.

Author

WineCountry Admin

WineCountry Media is made up of a dedicated and passionate team of wine and travel aficionados. We diligently explore regions, both near and far, to curate the best ideas and resources. Whether you're musing over your next escapade, planning a wine-fueled weekend away, or embracing the Wine Country lifestyle every day, trust us to be your comprehensive guide.