Easy<\/p>\n
Approx. 550<\/p>\n
12 people<\/p>\n
2 hours<\/p>\n
15 minutes<\/p>\n
2 hours 15 minutes<\/p>\n
This recipe will make you forget about that famous hazelnut spread! A must-try with the kids – it’s got a perfect texture and beautifully balanced chocolate-hazelnut flavors. Highly recommended!<\/p>\n
– Hazelnuts: 270 g
\n– Granulated Sugar: 120 g
\n– Milk Chocolate: 150 g
\n– Whole Milk Powder: 25 g
\n– Powdered Sugar: 150 g
\n– Unsweetened Cocoa Powder: 10 g
\n– Oil (grapeseed or sunflower, optional): 10 g
\n– Salt: 1 tsp<\/p>\n
Preheat your oven to 300\u00b0F (150\u00b0C) and spread the hazelnuts on a baking sheet. Roast them for about 25 minutes until they are almost black but not burnt. Let them cool, then rub them between your hands or in a cloth to remove the skins.
\nDivide the hazelnuts into two groups: 120g and 150g. Set aside.
\nIn a small saucepan, make a dry caramel by melting 40g of sugar over low heat. Once melted, add another 40g of sugar, and once that has melted, add the final 40g of sugar. Do not stir with a spoon; instead, swirl the pan if the sugar struggles to melt.
\nAdd the salt and pour the caramel in a thin layer onto parchment paper to cool.
\nOnce cooled, break the caramel into pieces, being careful not to cut yourself!
\nIn a food processor, blend the caramel pieces and 120g of hazelnuts until you get a smooth praline. Pause occasionally if necessary to prevent the mixture and the processor from overheating. This step may take about 10 minutes.<\/p>\n
Remove the praline from the processor and set aside.
\nStill using the food processor, blend the remaining 150g of hazelnuts with the powdered sugar until you achieve a compact, homogeneous paste. Pause and stir the mixture with a spatula as needed to prevent overheating. This process might also take about 10 minutes.<\/p>\n
Melt the chocolate in a double boiler.
\nAdd the melted chocolate to the hazelnut paste and mix for about 1 minute in the food processor.<\/p>\n
To the gianduja, add the praline, milk powder, cocoa powder, and oil (if using).
\nMix again for no more than 2-3 minutes to avoid making the spread too runny.<\/p>\n
Transfer the spread into airtight jars and store for several weeks at room temperature or in the refrigerator for a firmer consistency.<\/p>\n\n\n