{"id":26205,"date":"2024-08-07T14:41:25","date_gmt":"2024-08-07T12:41:25","guid":{"rendered":"https:\/\/gateauetcuisinerachida.com\/?p=26205"},"modified":"2025-07-11T13:19:17","modified_gmt":"2025-07-11T11:19:17","slug":"homemade-gianduja-recipe","status":"publish","type":"post","link":"https:\/\/gateauetcuisinerachida.com\/en\/homemade-gianduja-recipe\/","title":{"rendered":"Homemade Gianduja Recipe"},"content":{"rendered":"
\"Chocolate

Homemade gianduja<\/p><\/div>\n

Homemade Gianduja <\/strong><\/span><\/div>\n

Gianduja<\/strong> is a melt-in-the-mouth praline chocolate made with just three ingredients. It is made with hazelnuts, powdered sugar and milk chocolate. Originating from the Piedmont region in Italy, it can be enjoyed on its own, appreciated for its sweetness and hazelnut aroma, or used in various desserts and pastries.<\/p>\n

It is perfect for enriching cakes, ice creams, or as a filling for chocolates<\/a><\/strong> and candies.<\/p>\n

\"recipe<\/p>\n

The hazelnut paste used to make gianduja<\/strong> is called “duja.”<\/strong>  It is made with an equal amount of roasted hazelnuts and powdered sugar. Once you have a smooth and almost runny duja, add melted chocolate and a pinch of salt to enhance the flavor and create gianduja chocolate.<\/strong><\/p>\n

Philippe Conticini’s almond duja is a well-known ingredient in his famous Cylan dessert.<\/p>\n

You’ll need a good blender<\/span> to obtain a smooth, grain-free paste. To avoid overheating your blender and burning out the motor, take breaks to let it cool down. Personally, I used a blender that also blends ice cubes, and the result was really excellent.<\/p>\n

\"Homemade<\/p>\n

This recipe comes from pastry chef Christophe Michalak <\/strong>. You have his delicious homemade Nutella-like spread, which is simply to die for. Once you’ve tried it, you won’t want to do without it.<\/p>\n

Ingredients<\/strong><\/h2>\n

NB :<\/strong> You can find the printable recipe card below.<\/span><\/p>\n

For 750 g (26.4 oz) of gianduja, 9 bars of 8 x 3 x 2.7 cm (3.1 x 1.2 x 1.1 inches) <\/span><\/p>\n

    \n
  • 250 g (8.8 oz) hazelnuts (raw hazelnuts with skin, but unsalted roasted hazelnuts without skin can be used)<\/em><\/li>\n
  • 250 g (8.8 oz )powdered sugar<\/li>\n
  • 250 g (8.8 oz) milk chocolate (Valrhona Jivara)<\/li>\n
  • A pinch of salt <\/li>\n<\/ul>\n

    \"gianuja<\/p>\n

    The recipe on video <\/strong><\/h2>\n