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Giandache giandache recipe with cubes of panettone – Italian Cuisine

  • 340 g fresh cream
  • 230 g chocolate gianduia
  • 30 g acacia honey
  • 8 slices of panettone

For the giandache giandache recipe with cubes of panettone, chop the chocolate and put it in a large heat-resistant bowl. Heat 120 g of cream with honey, turn off when it is boiling and pour it over the chocolate. Stir until you have obtained a smooth and shiny ganache.

Let it cool, then add the rest of the cream, cold, and whisk with electric whisk making it puffy and foamy. Cut the panettone into large cubes and serve with the gianduia chocolate ganache.