Gianduja is tricky business for gianduja beginners. It lures you in with "I'm so easy" and then makes you work for it. Work for it I did, and after some struggle I met with success: cashew giandjua (a combination of cashew butter and milk chocolate) covered in perfectly tempered semisweet chocolate (it looks a bit matte here but that's just the lighting. Honest.) and topped with little moon-shaped handmade white chocolate placements.
The next morning I melted it down with 100 grams more cashew butter, tempered it again on the slab, put it back into the rulers, and let it set while I worked. The result: Perfectly smooth gianduja that was also firm enough to cut, enrobe, and then top with my little moons and discs (see previous post). The third out of five efforts for my final assignment can now be marked as satisfied. Additional note: I topped a finished gianduja with some cinnamon and tried it out. Tasty! I'll add this variation to my next recipe.