📝 About This Recipe
Inspired by the classic Italian 'Gianduja' tradition of Piedmont, this homemade spread elevates the humble cocoa-hazelnut pairing into a luxurious, silky masterpiece. By slow-roasting premium hazelnuts and emulsifying them with high-quality dark chocolate and organic cocoa, you achieve a depth of flavor that store-bought versions simply cannot match. It is a decadent, nutty, and perfectly balanced spread that transforms any breakfast or dessert into a gourmet experience.
🥗 Ingredients
The Nut Base
- 2 cups Raw Hazelnuts (skin-on or blanched)
The Chocolate Components
- 4 ounces Dark Chocolate (at least 60% cacao, finely chopped)
- 2 ounces Milk Chocolate (high quality, finely chopped)
- 1/4 cup Unsweetened Cocoa Powder (Dutch-processed for a smoother flavor)
Sweeteners and Flavor Enhancers
- 2/3 cup Powdered Sugar (sifted to remove lumps)
- 1 teaspoon Vanilla Bean Paste (or pure vanilla extract)
- 1/2 teaspoon Fine Sea Salt (to balance the sweetness)
- 1/4 teaspoon Espresso Powder (optional, to intensify the chocolate notes)
The Emulsion
- 2-3 tablespoons Neutral Oil (such as grapeseed, hazelnut, or melted coconut oil)
👨🍳 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 nuts are fragrant and golden brown.
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3
Transfer the hot nuts to a clean kitchen towel. Fold the towel over them and let them steam for 1 minute, then rub vigorously to remove as much of the bitter papery skin as possible.
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4
Allow the hazelnuts to cool completely. This is crucial; warm nuts can cause the oils to separate prematurely in the processor.
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5
While the nuts cool, melt the chopped dark and milk chocolates together using a double boiler or in 20-second bursts in the microwave, stirring until perfectly smooth. Set aside to cool slightly.
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6
Place the cooled, peeled hazelnuts into a high-speed food processor or heavy-duty blender.
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7
Process the nuts on high for 5–8 minutes. They will go from a powder to a thick paste, and finally to a runny, liquid nut butter. Stop and scrape down the sides every 2 minutes.
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8
Once the hazelnut butter is completely smooth and liquid, add the sifted powdered sugar, cocoa powder, vanilla, salt, and espresso powder.
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9
Pulse until the dry ingredients are fully incorporated. The mixture may thicken significantly at this stage.
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10
Pour in the melted chocolate and continue to process until the mixture is uniform and glossy.
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11
With the processor running, drizzle in the neutral oil one tablespoon at a time until you reach your desired spreadable consistency.
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12
Give the spread one final high-speed whirl for 60 seconds to ensure the most velvety texture possible.
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13
Pour the spread into a clean glass jar. Note that it will be quite runny while warm but will firm up to a spreadable consistency as it cools.
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14
Let the spread sit at room temperature for at least 2 hours to set before serving.
💡 Chef's Tips
Don't skip the roasting; it's the key to the deep, nutty flavor that defines a good Gianduja. If your spread feels gritty, it usually means the nuts weren't processed long enough before adding the other ingredients—be patient during the blending phase! Avoid using water or water-based liquids to thin the spread, as this will cause the chocolate to seize and turn the mixture grainy. For a dairy-free version, use high-quality vegan dark chocolate and ensure your cocoa powder is pure. Store at room temperature for up to 3 weeks; refrigeration makes it too hard to spread and can dull the chocolate flavor.
🍽️ Serving Suggestions
Spread generously over warm, toasted sourdough bread or a buttery croissant. Use as a dip for fresh strawberries, sliced bananas, or crisp Granny Smith apples. Swirl into a warm bowl of oatmeal or Greek yogurt for a decadent breakfast upgrade. Drizzle over vanilla bean ice cream or use as a filling for homemade crepes. Pair with a glass of cold milk or a robust double espresso to cut through the richness.