Best 9 Gianduia Recipes

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Gianduia is a sweet chocolate spread made with cocoa, sugar, and hazelnut paste. It is named after Gianduja, a carnival character from Piedmont, Italy. Gianduia has a smooth, creamy texture and a rich, nutty flavor. It is often used as a spread on bread or crackers, or as a filling for pastries and desserts. Gianduia can also be used to make chocolate ganache, ice cream, and other desserts. This article will explore some of the best recipes for cooking with gianduia, providing you with a variety of options to satisfy your sweet tooth.

Let's cook with our recipes!

GIANDUIA GELATO



Gianduia Gelato image

Provided by Andrea Albin

Categories     Milk/Cream     Chocolate     Valentine's Day     Mother's Day     Frozen Dessert     Hazelnut     Gourmet

Yield Makes about 1 quart

Number Of Ingredients 7

2 cups hazelnuts (8 ounces), toasted , skins rubbed off, and cooled
3/4 cup sugar
1/8 teaspoon salt
4 1/2 cups whole milk
3 tablespoons cornstarch
4 ounces bittersweet chocolate (no more than 60% cacao), finely chopped
Equipment: an ice cream maker

Steps:

  • Pulse hazelnuts with sugar and salt in a food processor until finely ground. Transfer to a heavy medium saucepan with milk and bring just to a boil, stirring occasionally. Remove from heat and let steep, covered, 20 minutes.
  • Strain mixture through a fine-mesh sieve into a bowl, then return to cleaned saucepan.
  • Put 1/4 cup milk mixture in a small bowl and whisk in cornstarch. Return to saucepan, then boil over medium heat 2 minutes, whisking often (mixture will be thick). Remove from heat and add chocolate, stirring until melted and incorporated. Chill, stirring occasionally, until very cold, 3 to 6 hours.
  • Freeze mixture in ice cream maker. Transfer to an airtight container and put in freezer to firm up.

TORTA ALLA GIANDUIA (CHOCOLATE HAZELNUT CAKE)



Torta Alla Gianduia (Chocolate Hazelnut Cake) image

This is from Nigella Lawson's book, How to be a Domestic Goddess. It's quite easy to make, yet looks drop-dead impressive. Definately a cake that will cheer the soul of any adult. I used my KitchenAide mixer, so if you aren't using one, your prep time may be a bit longer.

Provided by skat5762

Categories     Breads

Time 2h10m

Yield 8 serving(s)

Number Of Ingredients 11

6 large eggs, separated
1 pinch salt
1/2 cup soft unsalted butter
14 ounces nutella (chocolate hazelnut spread)
1 tablespoon rum or 1 tablespoon water
1/2 cup ground hazelnuts, scant
4 ounces good quality bittersweet chocolate, melted
4 ounces hazelnuts
1/2 cup heavy cream
1 tablespoon rum or 1 tablespoon water
4 ounces good quality bittersweet chocolate

Steps:

  • Preheat oven to 350-degrees.
  • Prepare a 9-inch springform pan: grease and line with parchment or wax paper.
  • In a large bowl, whisk the eggs whites and salt until stiff but not dry (this means that they will hold their peaks, yet still appear glossy and smooth).
  • In a separate bowl, beat the butter and Nutella together, then add Frangelico (or what you have chosen to use), egg yolks, and ground hazelnuts.
  • Fold in the cooled, melted chocolate, then lighten the mixture with a dollop of egg white, which you can beat in as roughly as you want, before gently folding the rest of them in a third at a time.
  • Pour into the prepared pan and cook for 40 minutes or until the cake's beginning to come away at the sides, then let cool on rack.
  • Toast the hazelnuts in a dry frying pan until the aroma wafts upward and the nuts are golden brown in parts: keep shaking the pan so they don't burn on one side and stay too pallid on others.
  • Transfer to a plate and let cool.
  • This is imperative: if they go on the ganache while hot, it'll turn oily (believe me I speak from experience).
  • In a heavy-bottomed sauce pan, add the cream, liquer or water, and chopped chocolate and heat gently.
  • Once the chocolate's melted, take the pan off the heat and whisk until it reaches the right consistency to ice just the top of the cake.
  • Unmold the cooled cake carefully, leaving it on the base as it will be too difficult to get such a damp cake off in one piece.
  • Ice the top with the chocolate icing, and dot thickly with the whole, toasted hazelnuts.
  • If you have used Frangelico, put shot glasses on the table and serve it with the cake.

GIANDUIA MOUSSE CAKE



Gianduia Mousse Cake image

Categories     Cake     Chocolate     Dessert     Bake     Hazelnut     Gourmet     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Soy Free     Kosher

Yield Makes 12 to 14 servings

Number Of Ingredients 8

9 ounces fine-quality bittersweet chocolate (not unsweetened)
7 ounces fine-quality milk chocolate
1 cup Nutella * (chocolate-hazelnut spread; from a 13-ounce jar)
3/4 cupunsweetened hazelnut butter **
6 large eggs
1/2 cup superfine granulated sugar
1 cup well-chilled heavy cream
Accompaniment: whipped cream

Steps:

  • Preheat oven to 350° F and butter a 10-inch springform pan. Wrap bottom and side of pan with a large piece of heavy-duty foil to waterproof.
  • Chop chocolates into small pieces and melt in a double boiler or a metal bowl set over a saucepan of barely simmering water, stirring until smooth. Remove top of double boiler or bowl from heat and stir in Nutella and hazelnut butter until combined well.
  • In a large bowl of a standing electric mixer or in a large bowl with a handheld mixer beat eggs until frothy, about 1 minute. Gradually add sugar, beating mixture at high speed until thick and pale and it holds a slowly dissolving ribbon when beaters are lifted, about 4 minutes if using a standing mixer and about 8 minutes if using a hand-held mixer. Pour chocolate mixture into egg mixture and stir until combined well. In a chilled bowl beat cream until it holds soft peaks and fold into batter gently but thoroughly.
  • Pour batter into springform pan and put springform pan in a roasting pan. Add enough hot water to roasting pan to reach halfway up side of springform pan. Bake cake in middle of oven 1 hour and 10 minutes. Turn off oven and let cake stand in oven 40 minutes. Remove springform pan from water and cool cake in pan on a rack 30 minutes. Remove side of pan from cake. Let cake cool completely before serving.
  • Serve cake with whipped cream. Cake keeps, covered and chilled, 3 days. Cake served at room temperature will have a texture reminiscent of mousse; chilled cake will be more fudgelike.
  • Available at specialty foods shops and many supermarkets.
  • ** Available for purchase from Dundee Orchards, P.O. Box 327, Dundee, OR 97115, (503) 538-8105.

GIANDUIA (GIANDUJA) (NUTELLA) (CHOCOLATE HAZELNUT SPREAD)



Gianduia (Gianduja) (Nutella) (Chocolate Hazelnut Spread) image

A sweet hazelnut chocolate spread, great for icing, fillings, and just for spreading. This recipe scales perfectly, so make as much as you want, Also the ammount of oil used will determine if the spread is thickness of the final spread

Provided by AussieHusky

Categories     Spreads

Time 12m

Yield 1 cup, 4 serving(s)

Number Of Ingredients 4

55 g dark chocolate
1 teaspoon of icing sugar or 1 teaspoon powdered sugar
2/3 tablespoon peanut oil (Ground Nut)
35 g hazelnuts

Steps:

  • Heat an oven to 150c (300f)
  • Roast the hazelnuts for about 7 minutes and then roll them together between a teatowel to remove the skins, if you cannot get the skin off some you may need to bake them a little more but do not burn them, it is important to get almost all of the skin off the nuts.
  • In either a coffee blender, spice blender, small food processor or blender add the skinned nuts and blend until you have a very fine powder, the more fine the better.
  • Add in the oil and powdered sugar and blend thoroughly.
  • Melt the chocolate either in a double boiler, or a microwave at 50% power for 1 minute, stirring and remicrowaving for 30 seconds at a time until it is completely melted.
  • Add the hazelnut mix to the chocolate mix and stir in thoroughly, the mix will keep in the fridge for several weeks.

GIANDUIA



Gianduia image

Many of you may know this chocolate hazelnut spread by another brand name but believe us, it's much better when you make your own. Hand-decorated jars packed with this delicious recipe make perfect holiday gifts!

Provided by Canal House

Categories     condiment

Time 30m

Yield 4 servings

Number Of Ingredients 6

5 ounces (1 cup) skinned hazelnuts
8 ounces semisweet chocolate
Baguette, optional if serving immediately
1/2 cup heavy cream
Sugar, large pinch, or more if you prefer a sweeter gianduia
4 tablespoons good quality salted butter, cut into pieces

Steps:

  • Preheat the oven to 350 degrees F. Spread the hazelnuts out on small baking sheet or in an ovenproof skillet and toast them in the oven until they are a deep toasty brown, about 15 minutes. Remove the hazelnuts from the oven and set aside to cool completely.Melt the chocolate in a heatproof medium bowl set over a pot of simmering water over medium-low heat, stirring often.If serving the Gianduia immediately, place your bread in a 350 degrees F oven for 12 minutes.
  • Grind the hazelnuts with the sugar in a food processor to a fairly smooth, buttery paste.
  • Once the chocolate is completely melted, remove it from the heat and whisk in the cream and butter. Stir in the ground hazelnuts. The gianduia will thicken and become soft and peanut butter-like as it cools. Pour the mixture into small jars, or store in a container with a tight-fitting lid.
  • Serve the gianduia with rustic slices of buttered toast.

GIANDUIA BROWNIES



Gianduia Brownies image

Categories     Chocolate     Dessert     Bake     Hazelnut     Gourmet     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Makes 16 brownies

Number Of Ingredients 10

1 1/4 cups hazelnuts (about 6 1/4 ounces)
4 ounces fine-quality bittersweet chocolate (not unsweetened)
3 ounces fine-quality milk chocolate
1 stick (1/2 cup) unsalted butter
1/4 cup Nutella* (chocolate-hazelnut spread)
1/2 cup all-purpose flour
1/2 teaspoon baking powder
1/2 cup sugar
2 large eggs
*available at specialty foods shops and many supermarkets

Steps:

  • Preheat oven to 350° F. and butter and flour a 9-inch square baking pan, knocking out excess flour.
  • Toast and skin hazelnuts (procedure this page). In a food processor pulse hazelnuts until coarsely ground (bits should be about 1/8 inch).
  • Chop chocolates into small pieces and in a double boiler or a metal bowl set over a saucepan of barely simmering water melt chocolates with butter and Nutella, stirring occasionally until smooth. Remove top of double boiler or bowl from heat.
  • While chocolates are melting, into a bowl sift together flour, baking powder, and a pinch salt. Whisk sugar into chocolate mixture until combined well. Add eggs, whisking until mixture is glossy and smooth. Stir in flour mixture and hazelnuts until just combined.
  • Pour batter into baking pan and bake in middle of oven 35 to 40 minutes, or until a tester comes out with moist crumbs adhering to it. Cool brownies completely in pan on a rack and cut into 16 squares. Brownies keep, layered between sheets of wax paper in an airtight container at cool room temperature, 5 days.

GIANDUIA TORTE WITH CHOCOLATE GLAZE



Gianduia Torte with Chocolate Glaze image

Categories     Cake     Chocolate     Dessert     Bake     Winter     Hazelnut     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Soy Free     Kosher

Yield Serves 12

Number Of Ingredients 6

1 1/2 cups hazelnuts, toasted, husked
8 ounces semisweet chocolate, chopped
10 tablespoons (1 1/4 sticks) unsalted butter
7 large egg yolks
3/4 cup sugar
Chocolate Glaze

Steps:

  • Preheat oven to 350°F. Butter 8-inch-diameter springform pan with 2 3/4-inch-high sides. Line bottom of pan with parchment paper. Butter parchment. Wrap outside of pan with foil. Finely grind hazelnuts in processor. Stir chocolate and butter in heavy medium saucepan over low heat until smooth. Cool chocolate mixture to room temperature.
  • Using electric mixer, beat yolks and sugar in large bowl until thick and pale yellow, about 5 minutes. Fold in cooled chocolate mixture, then hazelnuts. Transfer batter to prepared pan. Smooth top.
  • Bake until cake is set and appears dry but tester comes out with very moist crumbs attached, about 45 minutes. Transfer to rack. Lightly press down any raised edges of cake. Cool completely. Run small knife around sides of pan to loosen cake. Remove pan sides. Invert cake onto platter. Remove pan bottom. Peel off parchment. Slide waxed paper strips under cake to protect platter.
  • Using icing spatula, spread thin coating of Chocolate Glaze over top and sides of cake. Rewarm remaining glaze over low heat if necessary. Pour glaze in pool over center of cake; spread over top and sides. Remove waxed paper strips. (Can be prepared 1 day ahead. Cover with cake dome and refrigerate. Let stand 1 hour at room temperature before serving.)

GIANDUIA ICE CREAM



Gianduia Ice Cream image

Categories     Chocolate     Frozen Dessert     Hazelnut     Gourmet

Yield Makes about 1 quart

Number Of Ingredients 9

5 ounces fine-quality bittersweet chocolate (not unsweetened)
3 ounces fine-quality milk chocolate
2/3 cup butter *
1 vanilla bean
2 cups whole milk
2 cups heavy cream
8 large egg yolks
1/4 cup sugar
Garnish if desired: 1/4 cup chopped toasted skinned hazelnuts

Steps:

  • Chop chocolates into small pieces and in a double boiler or a metal bowl set over a saucepan of barely simmering water melt chocolates with hazelnut butter, stirring until smooth. Remove top of double boiler or bowl from heat.
  • Split vanilla bean lengthwise and scrape seeds into a 3-quart heavy saucepan. Add pod, milk, and cream and bring mixture to a simmer over moderate heat. Remove pan from heat.
  • In a large bowl with an electric mixer beat together yolks and sugar until thick and pale. Add hot cream mixture to egg mixture in a slow stream, whisking, and pour into pan. Cook custard over moderately low heat, stirring constantly until a thermometer registers 170° F. (do not let the custard boil or it will curdle.)
  • Pour custard through a sieve into a clean bowl and stir in chocolate mixture until combined well. Chill custard, its surface covered with plastic wrap, until cold, at least 1 hour, and up to 1 day.
  • Serve ice cream sprinkled with hazelnuts.
  • Or available for purchase from Dundee Orchards, P.O. Box 327, Dundee, OR 97115, (503) 538-8105.

GIANDUIA PIE (NUTELLA)



Gianduia Pie (Nutella) image

My family loves it. I make dessert for our home. It is not that hard and it does take a while to make a pie. They are so delicious and tasty.

Provided by Lisa Johnson

Categories     Pies

Time 7h15m

Number Of Ingredients 11

CRUST
20 fudge wafer bar cookies
1/2 c hazelnuts, toasted and skinned
1/4 c unsalted butter, melted and cooled
1/8 tsp salt
1/2 tsp pure vanilla extract
FILLING
3/4 c hazelnuts, toasted and skinned
1 1/2 c heavy cream, chilled
1 tsp pure vanilla extract
1 13 oz jar of nutella

Steps:

  • 1. Preheat the oven 350°F. Place all of hazelnuts (1 1/4 cup) on a baking sheet. Bake for 10 minutes until they are fragrant. Place the nuts on a clean kitchen towel and let cool for 10 to 15 minutes. Once cool, rub the nuts with the towel to remove the skin. A little skin won't hurt but try to remove as much as possible. Make the crust: place the nuts and cookies in a food processor and grind finely. Combine the crumb and nut mixture, butter, sugar, salt, and vanilla in a medium size mixing bowl and stir until the crumb and nut mixture is moistened. Press the mixture evenly across the bottom of a 9-inch pie plate and all the way up the sides of the pan, packing it tightly with your fingertips so it is even and compacted. Bake the crust for 15-20 minutes until edges start to become firm. The crust will become more firm as it cools. Let cool completely before filling. The crust may be wrapped in plastic wrap and frozen for up to 1 month. Make the filling: place 3/4 cup toasted and skinned hazelnuts in a food processor and process until very fine. Combine the cream and vanilla in large mixing bowl. Using an electric mixer, whip the cream until stiff peaks form. Place the Nutella in a medium-size mixing bowl and stir in one quarter of the whipped cream. Gently fold the lightened Nutella mixture back into the remaining whipped cream. Fold in the chopped hazelnuts. Scrape the filling into the prepared pie shell and smooth the top with a rubber spatula. Cover the pie with plastic wrap and refrigerate until the filling is completely set, at least 6 hours and up to 1 day.

Tips:

  • When making gianduia, it's important to use high-quality chocolate and hazelnuts. This will ensure that the final product has a rich, nutty flavor.
  • If you don't have a food processor, you can chop the hazelnuts by hand. However, this will take longer and may not produce as fine a grind.
  • If you want a smoother gianduia, you can strain it through a fine-mesh sieve after blending.
  • Gianduia can be used as a spread for bread or crackers, or as a filling for cakes, cookies, and other desserts.
  • Gianduia can also be used to make a delicious hot chocolate.

Conclusion:

Gianduia is a delicious and versatile ingredient that can be used in a variety of recipes. It's easy to make and can be used as a spread, filling, or hot chocolate. If you're looking for a new and exciting way to enjoy chocolate and hazelnuts, give gianduia a try.

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