Chocolate dessert recipes Dessert and sweet recipes

Gianduja or homemade gianduia. Italian dessert with chocolate and hazelnuts

Gianduja or homemade gianduia. Italian dessert with chocolate and hazelnuts

people icon For 4 euro icon € 3.2 /pers. calories icon 416 kcal/100g


  • 300 grams of peeled toasted hazelnuts
  • 300 grams of icing or powdered sugar
  • 300 grams of milk chocolate for desserts, minimum 40% cocoa

Mainly through social networks, we have access to countless preparations whose preparation is incredibly technical and the products used for it are pastry products.

On many occasions it is difficult for us to differentiate these dishes or desserts since there are many similar ones. This is the case of gianduja , a classic preparation that has spread throughout European gastronomy as if it were lightning. Its origin, its essence, are things that have been lost as a consequence of this diffusion and that is because we tend not to discern between what is and what is similar.

What is Guianduja?

The history of the creation of this wonderful dessert dates back to 1806 when Napoleon decided that the continental blockade was the best option and cocoa began to become a strange product, therefore, in Piedmont they found a spectacular formula, mixing cocoa with Langhe hazelnut. The mixture was renamed Gianduja , named after a famous character from Italian comedy del arte. The mixture achieved stardom and was presented during the carnival of 1865, fusing pastries and chocolates.

It is an incredibly popular preparation, but there are many variations that have been created for this dessert. In essence it is cocoa mixed with 30% hazelnut paste. The hazelnut is roughly crushed and sugar is added to the chocolate. In some cases, ingredients such as cocoa butter, butter or milk are also included to give it extra softness, creaminess and shine.

Preparation of hazelnuts

  1. The first step will be to peel and toast the hazelnuts, for which you can use the pan or the oven. If you want to save time you can buy them toasted and without salt, but you get a better aroma if you do this process at home. In our case, we explain how to toast them at home in case you buy them raw.
    • Oven: preheat to 160º C, heat up and down. We spread the hazelnuts on a tray and bake for 20 minutes, moving them from time to time so that they toast on all sides.
    • Frying pan: although they are not as toasted, the process is faster and easier. We put them on the frying pan when cold and heat them to medium temperature, we move them continuously so that they do not burn and when we see that they give off that rich smell of hazelnut oil and are slightly toasted, we remove them.
  2. We remove the skin that remains. Then we will let the hazelnuts cool.

Guianduja preparation

  1. We transfer the hazelnuts and icing sugar to a chopper, the typical one that comes with the blender and that we all have at home. Chop for about 5 minutes, so that the hazelnut releases the oil it contains and turns into a paste. I advise making a large quantity (in the ingredients we have put 300 grams, but you can make more, following a rule of three in proportions) because if we add less, the machine may not pick up the hazelnuts with the blades and it may not turn out well.
  2. To do this, we will have to start by doing it at high speed and in very short bursts of time. It is also necessary to move the food with the help of a spatula. But we will continue grinding at high power until the hazelnut begins to release its oils. A gray sand begins to form and then a wet paste that will gradually acquire creaminess.
  3. The time it takes will vary depending on the food processor we have or the blades of our robot, but it is important not to overheat its motor. The mixture should not have lumps, so it is advisable to continue the process until they disappear.
  4. Once the mixture is ready, we will melt the chocolate in a bain-marie and mix it with the hazelnuts also in short batches, until it is completely integrated. In this step, we must pour the chocolate into a rectangular mold so that the result is similar to a nougat bar, although you can also use molds in which individual chocolates can be made.
  5. When we have put the dough in the mold, we will tap it a few times so that the air bubbles rise to the surface. If a large one has formed, we can explode it with a toothpick.
  6. The minimum they should be in the refrigerator is 12 hours, but it is highly recommended that they remain cold for 24 hours. If we have made the tablet, you can put it back in the refrigerator in an airtight container.

And we’ll be done. This mixture can be used to make many other desserts. Although I like it best spread on a little toasted bread. You’ll tell me if you prepare it and if you liked it.

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