📝 About This Recipe
Born in the shadow of the Italian Alps during the Napoleonic era, Gianduja is a luxurious marriage of roasted Langhe hazelnuts and velvety chocolate. This recipe captures the authentic spirit of Turin, balancing the earthy, buttery depth of toasted nuts with the sophisticated sweetness of high-quality cocoa. Unlike commercial spreads, this homemade version boasts an incredible aromatic complexity and a silkiness that melts effortlessly on the tongue.
🥗 Ingredients
The Nut Base
- 2 cups Raw Hazelnuts (preferably Piedmont or Tonda Gentile trilobata variety)
- 1/2 cup Powdered Sugar (sifted to remove lumps)
- 1/2 teaspoon Sea Salt (fine grain)
The Chocolate Blend
- 150 grams Milk Chocolate (high quality, at least 35% cocoa solids, chopped)
- 50 grams Dark Chocolate (70% cocoa solids for depth, chopped)
- 2 tablespoons Cocoa Powder (unsweetened Dutch-processed)
Emulsifiers and Aromatics
- 2 tablespoons Neutral Oil (grapeseed or hazelnut oil for extra shine)
- 1 teaspoon Vanilla Bean Paste (or the seeds of one vanilla pod)
- 1 tablespoon Whole Milk Powder (optional, for a creamier mouthfeel)
👨🍳 Instructions
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1
Preheat your oven to 350°F (175°C). Spread the raw hazelnuts in a single layer on a rimmed baking sheet.
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2
Roast the hazelnuts for 12-15 minutes, shaking the tray halfway through. They are ready when the skins are dark and cracked, and the kitchen smells intensely nutty.
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3
While the nuts are hot, wrap them in a clean kitchen towel and let them steam for 1 minute. Rub them vigorously inside the towel to remove most of the bitter skins.
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4
Pick out the clean nuts and let them cool completely. Do not worry if some small bits of skin remain; they add character.
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5
Place the cooled hazelnuts into a high-powered food processor or blender. Process on high for 5-8 minutes. The nuts will go from a powder to a thick paste, and finally to a runny liquid nut butter.
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6
Add the powdered sugar, cocoa powder, salt, and milk powder (if using) to the processor. Pulse until fully incorporated and smooth.
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7
Melt the chopped milk and dark chocolates together. You can do this in a double boiler over simmering water or in the microwave in 20-second bursts, stirring frequently.
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8
With the food processor running on low, slowly pour in the melted chocolate and the vanilla bean paste.
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9
Stream in the neutral oil. This step is crucial for achieving that professional, glossy finish and ensuring the spread remains spreadable at room temperature.
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10
Continue to process for another 2-3 minutes. The friction will help emulsify the fats, resulting in a perfectly homogeneous texture.
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11
Taste your Gianduja. If you prefer a saltier profile, add a tiny pinch more sea salt and pulse once more.
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12
Pour the warm, liquid Gianduja into sterilized glass jars. Do not put the lid on yet.
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13
Let the jars sit at room temperature for several hours or overnight to set. The mixture will thicken significantly as it cools.
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14
Once set, seal the jars. Store at room temperature for up to 4 weeks for the best texture.
💡 Chef's Tips
Always use the freshest hazelnuts possible, as old nuts can taste rancid once roasted. If your food processor struggles, add the oil earlier in the blending process to help the blades move. For a 'crunchy' version, set aside 1/4 cup of the roasted nuts, chop them finely by hand, and stir them in at the very end. Avoid getting any water into the chocolate while melting, as this will cause the mixture to 'seize' and become grainy. To achieve a professional-grade silkiness, you can pass the final mixture through a fine-mesh sieve before jarring.
🍽️ Serving Suggestions
Spread generously over warm, toasted sourdough bread or a flaky croissant. Use as a decadent filling for homemade crepes topped with sliced bananas. Warm slightly and drizzle over artisanal vanilla bean gelato or sea salt caramel ice cream. Pair with a glass of dessert wine like Vin Santo or a rich Espresso Macchiato. Serve as a dip for fresh strawberries, pear slices, or crisp pretzel sticks.