Luxurious Hazelnut Gianduja Chocolate Recipe

Ingredients:

- Hazelnuts: 1 cup (140 g), toasted and skins removed

- Dark Chocolate (70% cocoa): 8 oz (225 g)

- Milk Chocolate: 4 oz (115 g)

- Powdered Sugar: 1/4 cup (30 g)

- Pure Vanilla Extract: 1 tsp

- Sea Salt: 1/4 tsp

Instructions:

1. Prepare the Hazelnuts:

- Preheat your oven to 350°F (175°C).

- Spread the hazelnuts in a single layer on a baking sheet and toast them in the oven for 10-12 minutes, or until fragrant and slightly browned.

- Remove the hazelnuts from the oven, and while they are still warm, place them in a clean kitchen towel and rub them together to remove the skins.

- Allow the hazelnuts to cool completely.

2. Make the Hazelnut Paste:

- Place the cooled, peeled hazelnuts in a food processor and blend until they become a smooth, creamy paste. This may take 5-10 minutes, depending on your processor’s strength. Scrape down the sides as needed to ensure even blending.

3. Melt the Chocolate:

- Chop both the dark and milk chocolate into small, even pieces.

- Melt the chocolate using a double boiler or in the microwave in 20-second intervals, stirring in between until smooth and fully melted.

4. Combine the Ingredients:

- Add the melted chocolate to the hazelnut paste in the food processor, along with the powdered sugar, vanilla extract, and sea salt.

- Blend everything together until you achieve a smooth, creamy gianduja mixture.

5. Set the Gianduja Chocolate:

- Line an 8x8-inch (20x20 cm) baking pan with parchment paper.

- Pour the gianduja mixture into the prepared pan, spreading it evenly with a spatula.

- Tap the pan gently on the counter to remove any air bubbles.

- Refrigerate for about 2 hours, or until the gianduja is firm.

6. Cut and Serve:

- Once the gianduja is fully set, lift it out of the pan using the parchment paper.

- Cut it into small squares or rectangles using a sharp knife.

- Store in an airtight container in a cool, dry place or the refrigerator.

Serving Size:

- Makes:

Approximately 16 squares

Nutritional Values (per square):

- Calories: 150 kcal

- Total Fat: 11 g

- Saturated Fat: 5 g

- Cholesterol: 5 mg

- Sodium: 30 mg

- Total Carbohydrates: 13 g

- Dietary Fiber: 2 g

- Sugars: 10 g

- Protein: 2 g

Estimated Cooking Time:

- Preparation Time:

20 minutes

- Chilling Time:

2 hours

- Total Time:

2 hours 20 minutes

Notes:

- For added texture, consider folding in chopped hazelnuts or almonds before setting the gianduja.

- This luxurious gianduja can also be used as a filling for chocolates or spread over toast.

Yeliy

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