Snacks & baking
Gianduja
A smooth spread born in Turin, a blend of chocolate and finely ground hazelnuts. It is spread on bread, melts into desserts and remains one of the indulgent emblems of Piedmont.
Ingredients
Ingredients
Spices & seasoning
Optional extras
Instructions
- Preheat the oven to 180 °C and spread the hazelnuts on a tray. Toast them for 10 minutes, stirring halfway through.
- Rub the still-warm hazelnuts in a towel to remove the skins, then let them cool.
- Blend the hazelnuts in a food processor for 3 to 5 minutes until you get a fluid paste that releases its oil.
- Gently melt both chocolates in a double boiler, without exceeding 45 °C.
- Add the melted chocolate, icing sugar, salt and vanilla to the hazelnut paste and blend for another 2 minutes.
- Incorporate the oil in a thin stream until you get a smooth, glossy cream.
- Pour into a clean jar and let rest at room temperature; the gianduja spreads well and keeps for a week.
Variations and tips
Almond gianduja. Replace half the hazelnuts with blanched almonds for a softer, less fatty texture.
More ideas
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Italy
Italy
Italy
Italy
Italy
Italy
Italy
Italy
Original Ecomely recipe.