📝 About This Recipe
Born in the lush hills of Turin, Italy, during the Napoleonic era, Gianduja is the sophisticated, velvet-textured ancestor of modern chocolate spreads. This recipe elevates the classic by using deeply roasted hazelnuts and premium dark chocolate to create a rich, nutty profile that balances sweetness with a hint of sea salt. It is a decadent, silky masterpiece that transforms a simple slice of sourdough into a gourmet experience.
🥗 Ingredients
The Nut Base
- 2 cups Raw Hazelnuts (preferably skinless or blanched)
- 1-2 tablespoons Hazelnut Oil (can substitute with neutral grape seed oil)
The Chocolate & Sweeteners
- 4 ounces Dark Chocolate (60% Cacao) (high-quality, finely chopped)
- 4 ounces Milk Chocolate (35% Cacao) (finely chopped)
- 1/2 cup Powdered Sugar (sifted to remove lumps)
- 3 tablespoons Unsweetened Dutch-processed Cocoa Powder (for depth of color and flavor)
Flavor Enhancers
- 1 teaspoon Pure Vanilla Extract (or the seeds of half a vanilla bean)
- 1/2 teaspoon Fine Sea Salt (to balance the sugars)
- 1/4 teaspoon Espresso Powder (optional, to intensify chocolate notes)
👨🍳 Instructions
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1
Preheat your oven to 350°F (175°C). Spread the hazelnuts in a single layer on a rimmed baking sheet.
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2
Roast the hazelnuts for 12-15 minutes, shaking the pan halfway through, until they are fragrant and the centers are golden brown. Watch closely to prevent burning.
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3
If your hazelnuts have skins, wrap the warm nuts in a clean kitchen towel and let them steam for 1 minute, then rub vigorously to remove as much skin as possible. Discard the skins.
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4
While the nuts are still warm, place them in a high-powered food processor or high-speed blender. Process for 5-8 minutes, stopping to scrape down the sides occasionally.
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5
Continue processing until the nuts transition from a powder to a thick paste, and finally to a smooth, runny liquid nut butter. This requires patience!
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6
In a double boiler or a heat-proof bowl set over simmering water, melt the dark and milk chocolates together until completely smooth. Remove from heat and let cool slightly.
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7
Add the hazelnut oil, powdered sugar, cocoa powder, vanilla extract, sea salt, and espresso powder to the food processor with the hazelnut butter.
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8
Pulse several times to combine the dry ingredients into the nut butter until no streaks of sugar remain.
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9
Pour the melted chocolate into the food processor while the motor is running on low speed.
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10
Process the entire mixture for another 2-3 minutes to ensure maximum aeration and a silky-smooth mouthfeel.
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11
Taste the spread; if you prefer a thinner consistency, add an extra teaspoon of hazelnut oil and pulse again.
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12
Transfer the warm, liquid Gianduja into clean glass jars. It will be thin at first but will thicken as it cools to room temperature.
💡 Chef's Tips
Use the highest quality chocolate you can find; since there are few ingredients, the chocolate quality dictates the final result. Don't rush the nut-processing stage; the nuts must be completely liquefied before adding other ingredients to avoid a grainy texture. If using nuts with skins, ensure you remove at least 80% of the skins, as they can add a bitter aftertaste. Store the spread at room temperature for up to 3 weeks for the best spreadable consistency; refrigeration makes it too firm. To fix a 'seized' or grainy spread, add a tiny drop of warm oil (not water!) and process again briefly.
🍽️ Serving Suggestions
Slather generously over toasted brioche or a warm croissant for a classic Parisian breakfast. Use as a dip for fresh strawberries, sliced pears, or crisp Granny Smith apples. Drizzle over vanilla bean gelato or warm bread pudding for an instant gourmet dessert. Swirl into your morning oatmeal or yogurt bowl for a decadent nutty boost. Pair with a glass of dessert wine like Vin Santo or a stout espresso to cut through the richness.