Posts by Chef Marc

Hey whatsup everyone, I am corporate pastry chef for a food distributor in Florida. Found this site by accident, like a lot of things you find on the net...thought I would give it a try. just to see...:crazy:

Gianduja is a chocolate, a flavored one but none the less a chocolate. So yes, you have to temper it. Specially if you are using it as a filling. The tempering process stabalizes the gianduja preventing the cocoa butter from setting in...