Preparation info
  • Makes

    1 lb

    • Difficulty


Appears in

By Culinary Institute of America

Published 2015

  • About


Ingredient U.S. Metric
Hazelnuts, blanched and toasted


  1. Process the nuts and 2 oz/60 g of the sugar together in a food processor to an oily paste. Add the chocolate and remaining sugar and process for 1 to 2 more minutes, until as smooth as possible.
  2. Table the gianduja until it begins to thicken.
  3. Cool completely. Wrap tightly in plastic wrap and store in a cool, dry place.