Hello my friends!
Today I’m back with a traditional Italian sweet treat. The famous Gianduja!
Simple and delicious ! You’re gonna love it!
Let’s see the recipe, Chef!
- 100 g hazelnuts with skin
- 100 g icing sugar
- 100 g milk chocolate
Preheat your oven at 150 C / 300 F degrees.
Place your hazelnuts on a baking tray covered with parchment paper.
Cook for 20 minutes.
Let cool down a few minutes then place at the center of a clean linen.
Rub the hazelnuts against one another to remove the skin.
Place the hazelnuts without skin in your blender with icing sugar and mix for a few minutes until you get a smooth texture.
Add the melted chocolate, combine.
Pour into small chocolate molds or in a container covered with cling film with 2 cm thickness.
Set your Gianduja aside in your fridge for 24 hours before eating it or using into pastries.