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Gianduja truffles

Name: Gianduja truffles
Ingredients: 600 g Irca Nocciolata Hazelnut & Cocoa Spread 24 kg; 450 g Reno Concerto Gianduia Latte 27%; 300-350 g Hazelnut Granules; 50-70 g Unnamed ingredient (the method mentions the chosen alcoholate)

Gianduja truffles — an IRCA recipe. Uses Irca Nocciolata Hazelnut & Cocoa Spread 24 kg.

chocolate melting temperature: 45 °C

Ingredients

Ingredient	Quantity
Irca Nocciolata Hazelnut & Cocoa Spread 24 kg	600 g
Reno Concerto Gianduia Latte 27%	450 g
Hazelnut Granules	300-350 g
Unnamed ingredient (the method mentions the chosen alcoholate)	50-70 g

Method

Melt the chocolate at 45°C and mix it into the NOCCIOLATA, then add the HAZELNUT GRANULES and the chosen alcoholate and mix until smooth.
Use hands or a pastry bag to form small balls of the desired size and roll them in cocoa powder or in HAPPYCAO.

IRCA recipe. Quantities and method as published by the manufacturer for its customers; test the formula under your own conditions before production.