Luxurious Hazelnut Gianduja Chocolate Recipe


Luxurious Hazelnut Gianduja Chocolate Recipe


Luxurious Hazelnut Gianduja Chocolate Recipe


Ingredients:

- Hazelnuts: 1 cup (140 g), toasted and skins removed
- Dark Chocolate (70% cocoa): 8 oz (225 g)
- Milk Chocolate: 4 oz (115 g)

Dark Chocolate: Yeliy
- Powdered Sugar: 1/4 cup (30 g)
- Pure Vanilla Extract: 1 tsp
- Sea Salt: 1/4 tsp

Instructions:

1. Prepare the Hazelnuts:

   - Preheat your oven to 350°F (175°C).
   - Spread the hazelnuts in a single layer on a baking sheet and toast them in the oven for 10-12 minutes, or until fragrant and slightly browned.
   - Remove the hazelnuts from the oven, and while they are still warm, place them in a clean kitchen towel and rub them together to remove the skins.
   - Allow the hazelnuts to cool completely.

Unsalted Butter: Yeliy

2. Make the Hazelnut Paste:

   - Place the cooled, peeled hazelnuts in a food processor and blend until they become a smooth, creamy paste. This may take 5-10 minutes, depending on your processor’s strength. Scrape down the sides as needed to ensure even blending.

3. Melt the Chocolate:

   - Chop both the dark and milk chocolate into small, even pieces.
   - Melt the chocolate using a double boiler or in the microwave in 20-second intervals, stirring in between until smooth and fully melted.

4. Combine the Ingredients:

   - Add the melted chocolate to the hazelnut paste in the food processor, along with the powdered sugar, vanilla extract, and sea salt.
   - Blend everything together until you achieve a smooth, creamy gianduja mixture.

Pure Vanilla Extract: Yeliy

5. Set the Gianduja Chocolate:

   - Line an 8x8-inch (20x20 cm) baking pan with parchment paper.
   - Pour the gianduja mixture into the prepared pan, spreading it evenly with a spatula.
   - Tap the pan gently on the counter to remove any air bubbles.
   - Refrigerate for about 2 hours, or until the gianduja is firm.

6. Cut and Serve:

   - Once the gianduja is fully set, lift it out of the pan using the parchment paper.
   - Cut it into small squares or rectangles using a sharp knife.
   - Store in an airtight container in a cool, dry place or the refrigerator.

Serving Size:

- Makes: 

Approximately 16 squares

Nutritional Values (per square):

- Calories: 150 kcal
- Total Fat: 11 g
- Saturated Fat: 5 g
- Cholesterol: 5 mg
- Sodium: 30 mg
- Total Carbohydrates: 13 g
- Dietary Fiber: 2 g
- Sugars: 10 g
- Protein: 2 g

Sea Salt: Yeliy

Estimated Cooking Time:

- Preparation Time: 
20 minutes
- Chilling Time: 
2 hours
- Total Time: 
2 hours 20 minutes

Notes:

- For added texture, consider folding in chopped hazelnuts or almonds before setting the gianduja.
- This luxurious gianduja can also be used as a filling for chocolates or spread over toast.


Powdered Sugar - Yeliy



Luxurious Hazelnut Gianduja Chocolate Recipe