Milk Chocolate Gianduja Terrine
The super-soft, silky texture of Gianduja works so well with the crunchy, whole, roasted hazelnuts in this fabulous 'terrine'. We are generous with our hazelnuts!
In the shop we slice the 'terrine' and wrap it in glassine paper. We now offer, this hugely successful new recipe online, sliced and wrapped, just like we do in our chocolate boutiques.
Made in small batches in our Holland Park kitchen.
Fun to also serve as a dessert with a few raspberries or blackberries and a little cloud of whipped cream.
Best enjoyed within 4 weeks.
Ingredients: Milk chocolate, cocoa solids 35% min (cocoa butter, whole milk powder 23% min, sugar, vanilla extract, soya lecithin emulsifier), dark chocolate (70% min cocoa solids, sugar, cocoa butter, soya lecithin emulsifier, natural vanilla flavouring), cocoa butter, praline (hazelnut (nuts), sugar, natural vanilla extract), maldon sea salt, whole roasted hazelnuts (nuts)
Allergens: Soya, Nuts, Dairy.
We use nuts, peanuts, sesame seeds, dairy, wheat and soya in our kitchens.