Gianduja, exquisite chocolate and hazelnut cream

Perhaps you have ever read the word in boxes of chocolates or in some ice cream parlors at a certain level. gianduja and we have wondered what it is about. Well, the gianduja is a chocolate cream preparation that contains about half the hazelnut paste, almond or any other dried fruit.

Its name comes from the Gianduja, a typical Italian Piedmontese marionette and carnival character representing the archetypal Piedmontese. The gianduja was born in Piedmont in 1806. Its creation is attributed to the Turinese pastry chefs who, in times of chocolate shortage due to Napoleon's blockade of British products when he had taken this area of ​​Italy, They substituted part of the cocoa for hazelnut paste, which is cheaper by the way.

Gianduja

Print recipe

This exquisite chocolate and hazelnut cream is the perfect topping or filling for any of our favorite desserts.

• Ángela

• Kitchen: cuisine
• Recipe type: dessert
• Rations: 20

• Total time:

Ingredients

• 350 grams of dark chocolate desserts
• 350 grams of hazelnuts
• 350 grams of icing sugar
• 1 spoonful of butter
• 1 tablespoon of whipping cream

Preparation

1. Blanch the peeled hazelnuts for a few minutes in boiling water.

2. Drain and grind them together with the sugar.

3. This paste is mixed with the cream and butter and we knead it again and grind it well.

4. Melt the chocolate in a bain-marie and mix with the hot hazelnut mass. Depending on how we are going to use the gianduja, we can add a little more cream to make it more or less creamy.

Image: Almaclub, Hazel