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(Experiment 117) Gianduja

If you never had gianduja in your life, you are missing out friend. One could describe it as a denser more concentrated Nutella paste, but that would be like comparing a Ford to a Ferrari.

Besides just stuffing your face with it you can also use this to make cookie, cake, mousse, or chocolate 😉 Talking about chocolate, check out how to temper chocolate so you can dip your gianduja in it and make some kickass chocolate ( see recipe here )

You need 

This is a 1:1:1 ratio, I would recommend 100-150g

  • 1g icing sugar
  • 1g  chocolate
  • 1g hazelnut

Instructions

  1. First, we need to roast the nuts. Cover a baking tray with parchment paper, dump the nuts, and put in the oven for 10minutes at 350F. Put them in a clean dishcloth, close it and gently rub it against your countertop or just “play” with them. This action will remove 85% of the skin on the nuts. The more you remove the better but don’t go “nut” (very puny ) on this and try to remove all of it.
  2. Using a food processor blend the nuts and icing sugar until you have a nice paste. This will be very intensive on the unit. I do 1 minute on, take a spatula and scrape the side, give it a little pause, and repeat. This will take anywhere from 5 to 10 minutes to get the paste. 
  3. Once you are there, melt the chocolate in a bain-marie ( double boiler) at a low temperature then drop it in the food processor and let it all combine for a minute.
  4. Cover plastic film in a container, then drop the mixture in, cover, and refrigerate. Once it’s cooled you can chop it in whichever shape you want.
  5. I have not tested how long this lasts in the fridge but I think 3 months is fairly conservative.
The cleanup crew

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