Homemade gianduja, the super easy italian recipe to make and perfect with coffee!
Today, we present to you the Italian cousin of the praline: and yes, dear hazelnut lovers, you will still be served with this marvel. Super easy to make and perfect to accompany your coffee/tea break, we'll let you discover our detailed Gianduja recipe and above all enjoy :-)
Ingredients
Preparation
Place the hazelnuts on a baking tray lined with parchment paper. Bake in an oven preheated to 390°F (200°C) for 10 minutes.
Take out the hazelnuts and let them cool before removing the skin by rolling them under your hands. You can also put them in a colander and shake the colander until most of the skin is gone.
Melt the chocolate. Chop the hazelnuts in a chopper. Add the icing sugar and mix until you obtain a liquid paste. Add the chocolate and mix again.
When your mixture is homogeneous, transfer everything into an ice cube mold or onto a baking sheet to then cut them out. Place everything in the fridge for at least 30 minutes so that the dough hardens.
Unmold and enjoy with a good coffee! ;-)
Observations
What is gianduja and how is it different from chocolate?
Gianduja is a sweet chocolate spread made with hazelnuts and chocolate, offering a unique nutty flavor that sets it apart from regular chocolate.
Can I use different types of nuts in the gianduja recipe?
Yes, you can experiment with other nuts like almonds or walnuts, but keep in mind that it will alter the flavor profile of the gianduja.
How can I store homemade gianduja for maximum freshness?
Store your homemade gianduja in an airtight container in the refrigerator, where it can last for up to two weeks.
What are some creative ways to use gianduja besides eating it straight?
You can use gianduja as a filling for pastries, a topping for pancakes, or even as a dip for fruits and pretzels.
Is it possible to make gianduja vegan?
Yes, you can make a vegan version by using dairy-free chocolate and ensuring that the icing sugar is vegan-friendly as well.
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