Gianduja is the perfect combination of chocolate and hazelnut paste.
This recipe originates from Italian Piedmont, a region famous for the massive production of this small nut. Italy produces around 10% of world's hazelnuts, just behind Turkey which is the undisputed number one with hundreds of thousands of tonnes per year.
Get dried fruit, raw hazelnuts in powder or chopped and roasted in our Boutique. The hazelnut is used as a basis of Gianduja whose paste is holding an important place in Italian and global gastronomy. It is very easy to make: 150g of hazelnuts, 150g of icing sugar, 150g of 40% chocolate and a pinch of fine salt. Used in the filling of chocolates, this original paste was adapted by Ferrero for Nutella and other spreads with more or less hazelnut content.
The artisanal Gianduja is made in France, in the heart of the Basque Country, respecting the product of the traditional recipe, without addition of preservatives.
Like a praline, Gianduja is made from roasted hazelnuts (33%) and sugar. However, the sugar is not caramelized, the resulting paste is ground much finer. Gianduja has a higher proportion of chocolate than a classic praline.
Gianduja is frequently used filling for chocolate candies. It is also used as a fragrance in Italian ice cream. Use it as a decoration or eat it as a spread. If you are a fan of Gianduja like us, take a gourmet tour of Chef Philippe's recipes: Pistachio cookies coated with Gianduja, Gianduja icing, Chocolate and Gianduja cake will have no more secrets for you!
