Home Sweet Gianduia

Gianduia

Difficulté : Easy
Catégorie : Sweet
 
I love gianduia! I have always loved this Piedmont specialty ! So when I came across this mold, I immediately wanted to make a giant one of more than a kilo and a half! During the holidays, you can put it on a plate and slice it as your friends visit! We start as for the hazelnut paste very fluid (you need a good mixer), then we add chocolate and cocoa butter, that’s it! And you don’t need this giant mold to make this gianduia. You can pour it in any format you want! 
 
 

Gianduia recipe:
 
  • 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.

 

To make a giant gianduia, I make the hazelnut paste in 4 batches. Otherwise the blender is too full. Put 200g of hazelnuts and 100g of powdered sugar and reduce it to a very fine paste. It all depends on the quality of your blender. 

 

 
You can see all the steps HERE in pictures because it is in fact hazelnut paste, even if there is in my gianduia, much less powdered sugar. 
The dough must be as fluid as possible! 
 
 

 

 
Melt the cocoa butter and the chosen couverture (dark or milky). The cover is the pro chocolate used. Its cocoa butter content is different. Here in photo, the cocoa butter. 
 

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.

 

You can melt the cocoa butter and couverture in a double boiler or in the microwave in thirty second increments. 

 

Mix with the hazelnut paste.

 

 

 

 
Here is the mold used. I bought it at Simon or Mora in Paris. It is the brand Silikomart. Of course, you can mold the gianduia into just about anything you want. 
 

Pour the entire amount into the pan to the brim.

 
You can also use pie circles, frames etc… 

 

 
For the black version, here it is in pictures! 

 

 

 

 

 

One sees well here my madness of the gianduia…  Black Gianduia.

 
Gianduia with milk…
 

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!

 
Obviously this is not a dessert! To be sliced when friends visit! 
 

 

gianduja

Gianduia

I love gianduia! I have always loved this Piedmont specialty ! So when I came across this mold, I immediately wanted to make a giant one of more than a kilo and a half! During the holidays, you can put it on a plate and slice it as your friends visit! We start as for the hazelnut paste very fluid (you need a good mixer), then we add chocolate and cocoa butter, that’s it! And you don’t need this giant mold to make this gianduia. You can pour it in any format you want! 
5 of a vote
Type de plat Snack
Cuisine Italian
Servings 10 people
Calories 671 kcal

Ingredients
 
 

Instructions
 

  • 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.
  • To make a giant gianduia, I make the hazelnut paste in 4 batches. Otherwise the blender is too full. Put 200g of hazelnuts and 100g of powdered sugar and reduce it to a very fine paste. It all depends on the quality of your blender. 
  • You can see all the steps HERE in pictures because it is in fact hazelnut paste, even if there is in my gianduia, much less powdered sugar. 
    The dough must be as fluid as possible! 
  • Melt the cocoa butter and the chosen couverture (dark or milky). The cover is the pro chocolate used. Its cocoa butter content is different. Here in photo, the cocoa butter. 
  • 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.
  • You can melt the cocoa butter and couverture in a double boiler or in the microwave in thirty second increments. 
  • Mix with the hazelnut paste.
  • Here is the mold used. I bought it at Simon or Mora in Paris. It is the brand Silikomart. Of course, you can mold the gianduia into just about anything you want. 
  • Pour the entire amount into the pan to the brim.
  • You can also use pie circles, frames etc... 
  • For the black version, here it is in pictures! 
  • One sees well here my madness of the gianduia...  Black Gianduia.
  • Gianduia with milk...
  • 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!
  • Obviously this is not a dessert! To be sliced when friends visit! 

Nutrition

Serving: 10peopleCalories: 671kcalCarbohydrates: 77gProtein: 15gFat: 60gSaturated Fat: 10gPolyunsaturated Fat: 7gMonounsaturated Fat: 40gSodium: 7mgPotassium: 800mgFiber: 14gSugar: 18gVitamin A: 16IUVitamin C: 5mgCalcium: 113mgIron: 6mg
Keyword cocoa butter, hazelnuts
Tried this recipe?Let us know how it was!

Leave a comment

Avis de la recette




La sélection du moment

    Some autumnal recipes

    by Bernard

    Fall is here and it’s a great reason to get into the kitchen! There are lots of perfect recipes for this season on my blog, but here is a small selection of sweet and savory ones to enjoy in the warmth of your home. Honey, nuts, pumpkin, cheese, buckwheat, it’s the best time of the year to cook all these delicacies. Just click on the recipes to access them!

Recettes Populaires