Ingredients
Equipment
Method
Gianduja vs Praliné
- Gianduja is often introduced as Italy’s elegant cousin to praline, but the comparison is limited. Both feature hazelnuts, yet they diverge completely in technique and taste. While praline is defined by caramelized sugar, gianduja is a lush, smooth blend where the nuts are ground into rich milk chocolate, creating a distinctively creamy and aromatic paste. While praliné and gianduja are distinct, they share a common versatility: both can be made using hazelnuts, almonds, or a combination of the two nuts.
Toasting Nuts
- Preheat a convection (fan) oven to 330°F (160°C). Spread the hazelnuts in a single layer on a baking tray and toast for 12 minutes. The nuts should be fragrant and lightly toasted but not darkened, as over-toasting will create bitterness. You can remove some of the skins by wrapping the warm nuts in a clean kitchen towel and rubbing them gently. However, it is not necessary to remove all the skins, as they contribute to the final, characteristic flavor of the gianduja. Let the nuts cool completely before processing.
Nut Paste
- In a food processor, combine the cooled hazelnuts, sugar and salt. Process until a fine paste forms, stopping to scrape down the sides as needed. Important: Grinding nuts generates significant heat through friction. To prevent the paste from exceeding 45°C (113°F)—which can cause a bitter, oily taste—pause processing every 3–4 minutes and chill the bowl and paste in the refrigerator if needed until it cools down. Depending on your machine’s power, this may take 5 to 15 minutes total.Once a smooth paste is achieved, let it cool to 25°C (77°F) before proceeding to mix in the chocolates.
Melting Chocolates
- To melt the chocolate efficiently, first break it into small pieces using a food processor. Place the chocolate in a clean, dry, heatproof bowl set over a gently simmering bain-marie (double boiler), ensuring the bottom of the bowl does not touch the water. Stir the chocolate frequently and gently to ensure even melting and to prevent it from overheating. The chocolate should be just melted and must not exceed 45°C (113°F). Once melted, immediately remove the bowl from the heat and allow the chocolate to cool to 25°C (77°F). Then, rewarm it slightly to 30°C (86°F).
Gianduja
- Pour the tempered chocolate into the food processor over the room temp nut paste. Pulse the mixture in short bursts until it is perfectly smooth and homogenous. Shape the gianduja into desired forms such as deli containers or a slab. Let stand at room temperature until set. Then cut into desired portions.
Storage
- Like most chocolate confectionery, gianduja is best stored in a cool, dry place at 15–18°C (59–64°F). Under these conditions, it will keep for up to six months. Avoid freezing temperature.