If you’ve never had gianduja in your life, you’re missing out, friend. One could describe it as a denser, more concentrated Nutella paste, but that would be like comparing a Ford to a Ferrari.
Besides just stuffing your face with it, you can also use this to make cookies, cakes, mousse, or chocolate. Speaking of chocolate, check out how to temper chocolate so you can dip your gianduja in it and make some kickass chocolate (see recipe here).
(Experiment 117) Gianduja
Ingredients
This is a 1:1:1 ratio, I would recommend 100-150g
- 1 g icing sugar
- 1 g chocolate
- 1 g hazelnut
Instructions
- First, we need to roast the nuts. Cover a baking tray with parchment paper, dump the nuts, and put in the oven for 10minutes at 350F. Put them in a clean dishcloth, close it and gently rub it against your countertop or just “play” with them. This action will remove 85% of the skin on the nuts. The more you remove the better but don’t go “nut” (very puny ) on this and try to remove all of it.
- Using a food processor blend the nuts and icing sugar until you have a nice paste. This will be very intensive on the unit. I do 1 minute on, take a spatula and scrape the side, give it a little pause, and repeat. This will take anywhere from 5 to 10 minutes to get the paste.
- Once you are there, melt the chocolate in a bain-marie ( double boiler) at a low temperature then drop it in the food processor and let it all combine for a minute.
- Cover plastic film in a container, then drop the mixture in, cover, and refrigerate. Once it’s cooled you can chop it in whichever shape you want.
- I have not tested how long this lasts in the fridge but I think 3 months is fairly conservative.
