GIANDUIA
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
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.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Praveen Sandeepa
[email protected]I'm not a big fan of chocolate, but I love this gianduia recipe. It's not too sweet and the榛子 flavor really shines through. I love using it as a filling for cannolis.
Irene Cruz
[email protected]This gianduia recipe is a great way to use up leftover chocolate. I had some dark chocolate chips that I didn't know what to do with. I used them to make gianduia and it turned out great!
Ariyne Ahmed Nahim
[email protected]I was looking for a gianduia recipe that didn't require any special equipment. This recipe was perfect! I was able to make it with just a few basic kitchen tools.
jada scot
[email protected]This gianduia recipe is a bit time-consuming, but it's worth it. The gianduia is so rich and flavorful. I love using it as a spread on toast or crackers.
Kelechi Achike
[email protected]I've never made gianduia before, but this recipe made it easy. The gianduia turned out perfect! I can't wait to try it in different desserts.
Jacqui Sutch
[email protected]I'm allergic to nuts, so I substituted the榛子 with sunflower seeds. The gianduia turned out great! It was just as delicious as the traditional version.
uzzal uzzal
[email protected]This gianduia recipe is the best I've ever tried. It's so easy to make and the results are amazing. The gianduia is smooth, creamy, and chocolatey. I love using it as a filling for cakes and pastries.
Iron Heart
[email protected]I was disappointed with this recipe. The gianduia was too thick and didn't spread well. I ended up throwing it out.
David Goodberlet
[email protected]This recipe is a keeper! I love the rich, nutty flavor of the gianduia. I've used it to make chocolate truffles, chocolate mousse, and even chocolate chip cookies. It's always a hit.
Hassam Ali
[email protected]I followed the recipe exactly and the gianduia turned out grainy. I'm not sure what went wrong.
Sedric White
[email protected]The gianduia was a bit too sweet for my taste, but it was still delicious. I'll try reducing the amount of sugar next time.
fasil nguse
[email protected]This was my first time making gianduia and it turned out great! The instructions were clear and easy to follow. I'm so glad I tried this recipe.
Logan Rock
[email protected]I've made this gianduia recipe several times now and it's always a success. It's the perfect balance of chocolate and榛子. I love using it as a filling for cakes and pastries.
Angela Akinyi Juma
[email protected]This recipe is amazing! It's so easy to follow, even for a beginner like me. The gianduia turned out perfect - rich, creamy, and chocolatey. I used it to make chocolate mousse and it was a hit with my friends and family.