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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.
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