---
title: Gaïa Candies Recipe | Pastry1 Magazine
description: Get the recipe for these gorgeous gaïa candies in Pastry1 Magazine. Recipe developed by Justine Guerné.
---

[Magazine ](https://www.parisgourmet.com/magazine)

# [Gaïa Candies Recipe | Pastry1 Magazine](https://www.parisgourmet.com/magazine/gaïa-candies)

 Written by [Charlotte Brown](https://www.parisgourmet.com/magazine/author/charlotte-brown) | Oct 7, 2025 8:19:56 PM

*BY JUSTINE GUERNÉ *

Makes 42 candies

## DARK GIANDUJA

(120g total)

INGREDIENTS:

375 g hazelnuts  
190 g icing sugar  
160 g 66% dark chocolate   
30 g cocoa butter

METHOD:

Roast the hazelnuts for 15 minutes at 160°C in a convection oven. Blend the roasted hazelnuts with the icing sugar to form a smooth paste. Add the chocolate and tempered cocoa butter. Strain through a fine sieve and store.

 

## SEMI-LIQUID CARAMEL GIANDUJA

INGREDIENTS:

100 g caster sugar  
100 g 35% fat liquid cream   
50 g DE40 glucose  
60 g water  
120 g dark gianduja  
20 g hazelnut paste

METHOD:

Dry-cook the sugar to obtain a dark blond caramel. Uncook with the boiling cream-glucose-water mixture. Bake at 103°C/73°Brix. Allow to cool to 40°C, then pour over the gianduja and hazelnut paste. Blend and store.

 

## SPRAYING

INGREDIENTS:

250 g cocoa butter  
10 g fat-soluble yellow-orange coloring   
250 g cocoa butter  
14 g fat-soluble red coloring  
90 g 66% dark chocolate couverture

METHOD:

For each spray mixture, mix the melted cocoa butter with the colorings and/or chocolate. Temper spray mixture to 31.5°C. Spray the top half of a leaf-shaped chocolate mold horizontally with a layer of red cocoa butter. Spray the other half with a layer of yellow-orange cocoa butter. Scrape off any excess, then peel.

 

## MOLDING, LINING AND FILLING

INGREDIENTS:

For molding  
1000 g 33% milk chocolate   
150 g cocoa butter

100 g 33% milk chocolate couverture

METHOD:

Mold the leaves with the 33% milk chocolate in a thin layer. Peel, trim. Fill the molds to within a millimeter of the edge with Gianduja semi-liquid caramel. Leave the filled molds for at least 2 hours at 17°C. To make the spray mixture, mix the melted cocoa butter with the 100 g milk chocolate. Spray this mixture at 31.5°C over the caramel to form a sufficiently hard layer. This step will make filling easier, as without it the chocolate, which is denser than the gianduja caramel, risks mixing and the caramel will leak out the base. Then fill with 33% tempered milk chocolate. Leave to set at 6°C for as long as necessary, then unmold.

 

 

 

[View full post](https://www.parisgourmet.com/magazine/gaïa-candies)

```json
{
  "@context" : "http://schema.org",
  "@type" : "BlogPosting",
  "author" : {
    "@type" : "Person",
    "name" : "Charlotte Brown"
  },
  "dateModified" : "2025-10-07T20:19:56.240Z",
  "datePublished" : "2025-10-07T20:19:56Z",
  "headline" : "Gaïa Candies",
  "image" : {
    "@type" : "ImageObject",
    "height" : 847,
    "url" : "https://238024.fs1.hubspotusercontent-na1.net/hubfs/238024/Paris%20Gourmet%20Website%20Images%20-%202023/Magazine%20Blog%20Images/October%202025%20Images/Justine_Guerne_Gaya-1-1.jpeg",
    "width" : 1000
  },
  "mainEntityOfPage" : "https://www.parisgourmet.com/magazine/gaïa-candies",
  "publisher" : {
    "@type" : "Organization",
    "logo" : {
      "@type" : "ImageObject",
      "height" : 60,
      "url" : "/hs/hsstatic/content_shared_assets/static-1.4092/img/default-amp-logo.png",
      "width" : 60
    },
    "name" : "Magazine"
  }
}
```