Gianduja
Baking and Desserts • Italian
Description
You can transfer gianduja to a sterilized jar and store it in a cool, dark place — it can last for 6 weeks. An opened jar should be kept for no more than 2 weeks. I apologize for the obvious advice, but gianduja can be served with crispy bread, croissants, pancakes, it can be used as a cake cream or filling for zeppole, and even mixed with pasta!
Ingredients
- Roasted Peanuts 5 oz
- 70% Dark Chocolate 15 oz
- Powdered Sugar 5 oz
- Olive Oil to taste
Step-by-Step Guide
Step 1
Preheat the oven to 355°F, place the hazelnuts in a baking dish, and roast for 6 minutes until golden brown.
Step 2
Transfer to a food processor and blend to your desired consistency – I prefer when there are small crunchy pieces left, but feel free to adjust it to your taste.
Step 3
Melt the chocolate in a bowl set over a pot of boiling water, stirring occasionally.
Step 4
Add a pinch of salt, sift in the powdered sugar, pour in 200 ml of oil, add the ground nuts, and mix thoroughly.
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