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Homemade Gianduja Recipe

Although hazelnuts are referenced throughout, you can explore with other nuts such as almonds, pistachio, cashews etc. You can play with the nut-to-chocolate ratio for a firmer or softer gianduja.
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Ingredients Equipment Method

Ingredients
  

Softer Gianduja
  • 9 oz (255g) high-quality chocolate, finely chopped
  • 9 oz (255g) hazelnuts, roasted and skinned using purchased 100% nut butter? Skip to Tempering Chocolate
Firmer Gianduja
  • 9 oz (255g) high-quality chocolate, finely chopped
  • 6 oz (170g) hazelnuts, roasted and skinned using purchsed 100% nut butter? Skip to Tempering Chocolate

Equipment

  • Food processor or grinder
  • Double boiler or microwave
  • Candy thermometer
  • Silicone spatula
  • Fork or chocolate dipping tool
  • Airtight containers for storage

Method
 

1. Preparing the Hazelnuts:
  1. Preheat your oven to 350°F (175°C).
  2. Spread the hazelnuts evenly on a baking sheet and roast them for about 12-15 minutes, until lightly golden.
  3. Remove from the oven and let them cool completely.
  4. Once cooled, rub the hazelnuts with a clean kitchen towel to remove the loose skins.
2. Making Hazelnut Paste:
  1. Transfer the roasted and skinned hazelnuts into a food processor or a grinder.
  2. Process the hazelnuts for about 5-7 minutes, scraping down the sides occasionally, until they turn into a smooth and creamy hazelnut paste.  
3. Tempering the Chocolate:
  1. There are two common methods for melting chocolate: the double boiler and the microwave method.
    Double Boiler: Fill a saucepan halfway with water and bring it to a simmer and place a heatproof bowl on top of the saucepan, ensuring it doesn't touch the water.
    Microwave: you can use the microwave, placing the chopped chocolate in a microwave-safe plastic bowl and microwaving on high power initially in 30-second intervals as the chocolate melts, reducing to 15,10 & 5-second intervals the nearer you get to the temperature.
  2. Add about 7.5oz (210g) of the finely chopped chocolate into the bowl.
  3. Stir the chocolate continuously with a silicone spatula until it reaches a temperature of around 115°F (46°C).
  4. Remove the bowl from the heat and add the remaining 1.5oz (45g) of chopped chocolate.
  5. Continue stirring until all the chocolate is melted and the temperature drops for dark chocolate to 89°F/32°C and milk or white chocolate to8 6°F/30°C. 
4. Combining Hazelnut Paste and Chocolate:
  1. Add the hazelnut paste to the tempered chocolate.
  2. Stir well with a silicone spatula until the mixture is thoroughly combined.
5. Piping or Setting the Gianduja:
  1. The gianduja is ready to pipe into chocolate molds or poured into a baking tray to set and dip into melted chocolate later, or store.
    Piping into molds
    Pour gianduja into a piping back and pipe into ready prepared bonbon molds leaving 2mm at the top. Leave to set and cap.
    Setting into baking tray
    Line a square or rectangular baking tray with parchment paper. Pour the gianduja mixture into the prepared dish, spreading it evenly, tap the tray gently on the counter to release any air bubbles, and allow to set at room temperature for about 4-6 hours, or until firm.
6. Cutting:  Dipping the Gianduja in chocolate
  1. Once set, lift the gianduja block from the tray using the parchment paper and place it on a cutting board.
  2. Cut the gianduja into small squares or desired shapes.
  3. Either: Transfer the gianduja pieces into airtight containers, separating each layer with parchment paper to prevent sticking.
  4. Or: dip into melted tempered chocolate using a fork or chocolate dipping tools and place on parchment paper to set.
7. Storage
  1. Transfer the gianduja pieces into airtight containers, separating each layer with parchment paper to prevent sticking. Store in a cool, dry place, away from direct sunlight. Gianduja can be kept for up to several weeks.