Caramelized Gianduja, Modified Recipe

For a less-sweet gianduja, this recipe reduces the amount of sugar and water to allow the nut and chocolate flavors to be more prevalent. It also uses a mix of half dark and half milk chocolate for a more balanced flavor.

Ingredients Metric US Volume
Almonds, whole 150 g 5.3 oz cups
Hazelnuts, whole, skinned 150 g 5.3 oz cups
Sugar 150 g 5.3 oz cups
Water 50 g 1.8 oz 3 tbsp + 1 tsp
Dark couverture, 63%, melted 150 g 5.3 oz 1 cup
Milk couverture, 37%, melted 150 g 5.3 oz 1 cup


  1. Place the almonds and hazelnuts in a 320°F/160.0°C oven to warm them.
  2. Combine the sugar and water in a saucepan and boil to soft ball stage (239°F/115.0°C).
  3. Remove from the heat and add the nuts. Mix continuously with a heatproof spatula until the nuts are completely covered with sugar.
  4. Return to low heat, constantly stirring the nuts. You may hear popping sounds, which is normal during the roasting process. Continue to stir until the sugar turns a golden brown. Cooking time varies, but the nuts are done as soon as the color begins to change.
  5. Remove from the heat and pour the nuts onto a Silpat. Spread into a single layer and separate as they cool.
  6. When cool, place the nuts in a food processer and grind until the mixture has a runny consistency.
  7. Add the nut paste to the couverture and stir until combined.
  8. If the consistency is too thin or the temperature is too warm, pour onto a marble table and temper the gianduja until it reaches the correct consistency.
  9. Use immediately or store in an airtight container in a cool, dark place.