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
Yield 800 g 28.3 oz 6 ½ cups


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.