Gianduja Praline

Name: Gianduja Praline
Yield: Makes 60–70 chocolates
Cuisine: Italian
Ingredients: 250 g icing sugar; Whole pistachios or Orange Powder, to decorate; 250 g whole skinned hazelnuts; 100 g good quality milk chocolate (40% cocoa solids), broken into pieces; 30 g cocoa butter (for stockists), chopped

Preparation info

Makes
60–70
chocolates

Difficulty
Easy

Appears in

Rococo

By Chantal Coady

Published 2012

About

This is a very smooth Italian-style praline paste pronounced ‘gee-an-doo-ya’. It can be placed in chocolate cases, or used to fill hen’s eggs

Ingredients

250 g whole skinned hazelnuts
100 g good quality milk chocolate (40% cocoa solids), broken into pieces

Europe
Italy
Gluten-free
Vegetarian
Chocolate
Mediterranean

Method

Preheat the oven to 150°C/gas mark 2.

Spread the nuts out evenly on a large non-stick baking sheet and roast for 10–15 minutes