Gianduja is a fancy name given to a delicious paste of roasted hazelnuts, chocolate (in general milk one) and icing sugar. It’s used to fill chocolate candies, or to prepare mousses and ganaches/whipped ganaches…

In my recipe below I reduced the quantity of sugar of the original recipe found in my Valrhona book. You can replace the hazelnuts with peanuts to prepare a peanut gianduja.

Print Recipe
Prep Time 10 mins
Cook Time 15 mins
Resting Time 0 mins
Total Time 25 mins
Course Breakfast, Dessert, Snack
Cuisine French
Servings 500 g
Calories 210 kcal

Equipment

  • Scale
  • Saucepan
  • Food processor with S-blade
  • Silicone mat

Ingredients
  

  • 250 g Hazelnuts Roasted and peeled
  • 190 g Icing sugar
  • 100 g Milk chocolate Jivara 40% of Valrhona

Instructions
 

  • Roast the hazelnuts for 15 minutes at 150°C.
  • Let them cool for 30 mintes.
  • Melt the chocolate pistoles in a double-boiler (Bain-Marie), the temperature should not exceed 45°C.
  • Once the hazelnuts are cooled properly mix them together with the chocolate with the food processor.
  • Once the mix starts to became pasty, add the icing sugar and keep on mixing, with small breaks in between, to avoid overheating the mixture, which may alter the taste of the gianduja. The mixture will tend to stick to the inside of the bowl, use a spoon to bring it around the blade.
  • Stop mixing when you get a smooth paste.
  • This may take 5 to 10 minutes, depending on the power of your food processor.
Keyword Essentials, Gianduja, Hazelnut

Additional comments

It’s important to roast the hazelnuts properly (on low heat) so that they develop their flavors and become “oily” and thus it’s easier to turn them into paste.

I prefer to start mixing the hazelnuts with the melted chocolate, and add the icing sugar later, because it may absorb the oil of the hazelnuts and it may take more time to get the paste. 

Once the gianduja ready, you can transfer it into a ceramic baking pan lined with cling wrap and let it set in the refrigerator. Once set, you can wrap properly the bloc and keep it chilled for up to one month or freeze it for up to two months. 

Bon appétit!