Homemade Gianduja (Italian Chocolate Hazelnut Spread)
A creamy & smooth vegan hazelnut chocolate spread, known in Italy as gianduja.
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Servings: 16
Equipment
- sifter
Ingredients
- 250g hazelnuts
- 100g high-quality dark chocolate alt. milk chocolate
- 30g cocoa butter
- 150g icing sugar can use as little as 50g
- pinch of sea salt optional
Instructions
- Begin by toasting your hazelnuts to enhance their flavor. Preheat your oven to 350°F (175°C) and spread the hazelnuts in a single layer on a baking sheet. Toast them in the oven for about 10-12 minutes, or until they're golden brown and fragrant. Once toasted, wrap the hazelnuts in a kitchen towel and rub them to remove as much of the skin as possible.
- When the peeled hazelnuts have cooled, transfer them to a food processor and grind them to a fine paste. This may take several minutes, and you should scrape down the sides of the food processor periodically to ensure an even consistency. You're aiming for a smooth, buttery texture, similar to that of smooth peanut butter.
- Then chop your chocolate into small pieces and place it in a heatproof bowl along with the cocoa butter (and coconut oil, if using; see notes below). Melt them together using a double boiler or by microwaving in short bursts, stirring frequently until smooth and evenly-melted.
- Once the chocolate and cocoa butter mixture is melted and combined, add the hazelnut paste to the bowl and mix thoroughly.
- Sift your icing sugar to remove any lumps, then add it to the chocolate-hazelnut mixture. Add a pinch of sea salt if using, and stir until everything is well incorporated and smooth.
- Pour the mixture into a lined tray or mold and smooth the top with a spatula, or pour it into a jar if making a gianduja spread. Allow it to set at room temperature or in the refrigerator if you prefer a firmer consistency.
- Once set, cut the gianduja into pieces or use cut off chunks to use as a spread. It can be enjoyed on toast, as a filling for chocolates, or simply by the spoonful!
- Keep your homemade gianduja in an airtight container at room temperature for up to 2 weeks, or in the refrigerator for up to a month. Keep your homemade gianduja in an airtight container at room temperature for up to 2 weeks, or in the refrigerator for up to a month.
Notes
Measurements: There are no volume measurements here because it's imporant that you weigh out everything for the most accurate, balanced flavor profile.
Peeling Hazelnuts: If you encounter issues peeling the hazelnuts after roasting (I did), try to roast them some more in the oven (just make sure they don’t burn) before you attempt peeling them again. Another method is to blanch the hazelnuts in a pot filled halfway with boiling water and 2-3 tablespoons of baking soda, blanching the nuts for about three minutes and then drain. The skin should come off no problem, and, once they’re dry, you can roast them further until they’re golden brown.
Tempering the Sweetness: Initially I used only 100g of icing sugar, which was sweet enough for me. I tried gradually adding the additional 50g first, and it was sweet enough for my husband, but any more and it would just turn into nutella. So while you can use as little as 50g of sweetener to balance out the hazelnuts and chocolate, 100 to 150g of icing sugar is the sweet spot (pun not intended).
Spreadable Gianduja: For a more spreadable gianduja at room temperature, add 40g coconut oil to the melted chocolate and cocoa butter.
Vegan Chocolate Spread: To make vegan gianduja, be sure to use use organic dark chocolate rather than a milk chocolate.
Serving Suggestion: Adding chopped hazelnuts and a sprinkle of sea salt on top of the gianduja spread on toast makes it even more divine.