I used a silicone mould from Silikomart

Place hazelnuts on a baking sheet and roast for 15 to 20 minutes, depending on your oven. The skin of the hazelnuts should peel off easily and they should be golden underneath.

Once the hazelnuts have been roasted, rub them between your hands to remove the skin. If you have a large-hole sieve, place the hazelnuts in it and rub them. The skins will pass through the holes.

If a few nuts remain with the skin, it's not a problem.

Place the hazelnuts, powdered sugar and a pinch of salt in a food processor and blend until smooth and slightly runny.

The mixture heats up during blending, allowing the hazelnuts to release their oil and liquefying the paste. At first, the paste is rough and hard, but it will become smooth and runny as you continue to mix.

This can take up to 20 minutes, pausing if your food processor isn't very powerful.

Melt the milk chocolate in a bain-marie and mix with the "Duja" hazelnut paste.

Mix well with a rubber spatula or whisk. You can pour the chocolate directly into the food processor over the duja and blend for a few seconds.

Pour this mixture into a measuring cup and fill the cavities of your mold. You can use smaller molds. Refrigerate for at least 6 h or overnight.

The gianduja bars will harden, allowing you to unmold them. You can store them in an airtight container in the fridge for up to 6 months.

To use Gianduja chocolate as is, melt it like normal chocolate. Use it in mousses, custards or creams. It can be used in all recipes where chocolate is used.

I hope you like this recipe, and don't hesitate to make it.