gianduja egg

Rende até 1 egg mold 350 g
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  • 200g Melken Milk Chocolate
  • Filling:

  • 100g Melken Hazelnut Ganache
  • 100g granulated sugar (praline)
  • 50g shelled hazelnuts (praline

Modo de preparo


1. In a pan, place the hazelnuts and sugar, stirring constantly.
2. Once the sugar is completely melted and the hazelnuts are covered in caramel, pour
on a silicone blanket to cool completely.
3. Pass the caramelized hazelnuts through a food processor to obtain large and small pieces.
4. Sift the mixture and use the chopped hazelnuts for the ganache and powder (result of the sifting process)
to decorate the egg shell.


1. Melt the Melken Milk Chocolate and season according to package directions.
2. Prepare the first layer of chocolate in the mold, spreading it all over the mold and removing the excess.
Take it to the fridge for just 5 minutes upside down on a sheet of parchment paper.
3. Remove from the fridge and spread the Melken Hazelnut Ganache already mixed with the caramelized and crushed hazelnuts. Refrigerate for another 5 minutes.
4. After the suggested time, spread the chocolate all over the shape, covering all the stuffing, and take it to crystallize in the fridge for 10 minutes.
5. Remove from the fridge and unmold. Glue the shells and position the egg on the base to glue and leave it standing.
6. With the aid of a paper cartridge or a cone, make marks on the egg shell with the Melken Milk Chocolate and immediately, with the help of a sieve, sprinkle the fine praline over the newly made marks. Take to fridge for 3 to 4 minutes to crystallize.
7. Remove excess praline with the help of a brush.
8. Wait for 2 hours and pack your egg