- 800g of whole raw hazelnuts without skin
- 400g of powdered sugar
- 115g of cocoa butter
- 280g of black or milky blanket
Before I begin, I should point out that the proportions used above are quite enormous. They are perfect for the giant gianduia mold I bought. You can of course do only half or even a quarter and then pour in a classic frame!
Place the hazelnuts on two baking sheets (or in two batches) and roast them for 12 minutes at 170°C.
They will bloom nicely.
I made the recipe twice, once with milk cover (as below) and once with the black cover. For these chocolates, take the brands Cacao Barry or Valrhona.
Mix with the hazelnut paste.
Pour the entire amount into the pan to the brim.
One sees well here my madness of the gianduia… Black Gianduia.
Place in a cool place until the gianduia has completely hardened. Once set, it will hold up pretty well at room temperature (unless it’s hot!).
A little food gold. For the milky version, I put it everywhere!
For the black version, I just put a line. But you can do without it completely!
