These Peanut Butter Gianduja Chocolates are an easy to make, creamy, rich peanut butter and chocolate truffle confection cut into fun shapes or bite size pieces.
Last week I shared Chocolot’s award-winning butter toffee recipe and my private candymaking lesson. Today I’m sharing the second recipe Ruth Kendrick shared with me that day, her fabulous Peanut Butter Gianduja Chocolates.
The recipe is super simple and is made with only three ingredients. It’s especially important when making recipes with so few ingredients that you use quality ingredients. Ruth uses Guittard and Callebaut Milk Chocolate Callets, Skippy or Jif peanut butter, and Le Saunier De Camargue Fleur De Sel Sea Salt. The little flakes of salt add a delicate salty flavor and a little texture to the creamy filling.
I plan on buying the keystock bars Ruth used to create a frame for the filling. She puts the bars on parchment paper and adjusts the square to accommodate the amount of filling. Then when it’s time to cut the filling in to shapes, you remove the frame and it’s easy to cut it without struggling to remove it from a pan. So smart!
Another tip Ruth shared that I plan to use is using a cake leveler set over a bowl. You use the wire to easily remove excess chocolate from the bottom of the candy, letting it drip back into the bowl. See the picture above on the far right.
Ruth likes to spread a thin layer of chocolate over the peanut butter filling and waits for it to set before she cuts the pieces. Then she puts the pieces on the fork with the chocolate side down. That gives you a less slippery surface which helps keep the pieces in place when you’re dipping the chocolate.
She taught me how to dip the chocolates, then handed me the dipping fork and let me dip the rest myself. Then she sent me home with all the Peanut Butter Gianduja Chocolates we dipped and all the toffee we made.
I shared the toffee and peanut butter chocolates with several neighbors, but kept some toffee and a dozen Peanut Butter Gianduja Chocolates for my family to eat. I’m pretty sure my boys all got to try the chocolates, but I’m also pretty sure I ate more than half of them myself.
I’m not usually a huge peanut butter chocolate candy fan, but I fell in love with these creamy, decadent Peanut Butter Gianduja Chocolates. I’m sure you will too.
Peanut Butter Gianduja Chocolates
- 2 cups peanut butter, smooth or chunky***
- 2 cups melted milk chocolate, cooled to 90 degrees*
- 1 teaspoon fleur de sel salt
Use equal amounts of milk chocolate and peanut butter. Add salt. Stir until it starts to thicken.** Pour into parchment lined pan or in a frame.
Can be cut and dipped, cut in circles with a cutter and dipped, making peanut butter disks.
Can mold with hands into egg shape, or use cookie cutter to cut.
*You’ll need additional melted chocolate for dipping.
**if you are having trouble getting the mixture to thicken, you can put the bowl over ice water to chill it down faster.
***Any nut paste will work: almond butter, pistachio, and of course hazelnuts.